Instructions: Put the chicken in an oven cooking bag, add the soy sauce, ginger, garlic, and Chinese rice wine or sherry. Knead the bag so the chicken is thoroughly coated. Marinate in the refrigerator for at least 2 hours or overnight.

Preheat oven to 350F. Transfer the chicken in the bag to a roasting pan and cook for about 40 minutes. Remove from the oven and let cool in the bag.

Slice each chicken breast diagonally into 12 pieces, put on a plate, and pour over any juices.

To assemble, dip a rice paper wrapper in warm water to soften. Put on a damp surface and top with 2 pieces of chicken and a few leaves of each herb, then wrap up. Repeat until all 24 have been made.

To make the dipping sauce, put all the ingredients in a saucepan and boil for 5 minutes. Transfer to a small bowl and serve with the spring rolls.

Makes 24

NOTES : Heres a recipe from a new cookbook by Fiona Smith - Dim Sum. This makes appetizer size spring rolls, but this would also make a tasty sandwich size wrap using larger wrappers and more filling. A little cucumber, sprouts, scallions, or lettuce might be a tasty addition too. My version of MC calculates this at under 10% fat - a nice summer lunch item.

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