Spring Roll Skins (available at Asian Markets)
Lettuce leaves, cleaned and dried
Cilantro, cleaned
1 carrot, grated
2 cans cooked chicken
2-3 tbsp. mayo
1/2 cup shredded coconut
1 clove garlic, grated
1 tsp. ginger, grated
Mix canned chicken, mayo, ginger, garlic and coconut (measurements are approximate). Soak one spring roll skin at a time in hot water until clear. Lay out on plate and add lettuce, some shredded carrot and a few sprigs of cilantro. Add 2 tbsp. or so of the chicken mixture. Fold the sides in and then roll tightly. Repeat until all rolls are completed. Serve with peanut sauce or another Asian dressing of your choice.
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