Lemongrass Chicken Spring Rolls

12 spring roll wrappers
2 boneless, skinless chicken breasts, sliced
1/2 cup coconut milk
2 stalks lemongrass, minced
1 tablespoon coriander seed, ground
1 tablespoon ginger puree
1 teaspoon lime juice
2 cups cabbage, grated
2 medium carrots, grated
6 scallions, chopped
2 tablespoons fresh mint, chopped
2 teaspoons lime juice
salt and pepper

1. Combine the coconut milk, lemongrass, coriander seed, ginger and lime juice and marinade chicken overnight.
2. Heat a skillet over medium heat and add the chicken with the marinade. Cook until the chicken is tender and no longer pink, about 20 minutes.
3. Combine the cabbage, carrot, scallions and mint in a bowl. Toss with lime juice and season with salt and pepper to taste.
4. Prepare spring roll wrapper according to package directions. Fill the center with 1/12 of the cabbage filling and a few slices of chicken. Wrap like a present and set aside. Repeat with remaining spring roll wrappers and ingredients.
5. Serve as they are or deep fried with sweet chili sauce.

Makes 4 servings