Christina's Curried Chicken and Mushroom Spring Rolls

from McCormick

1 tablespoon red curry powder

1 teaspoon garam masala

2 cups thinly sliced cooked chicken

2 tablespoons oil

1 pound assorted wild mushrooms (such as shiitake, oyster and cremini), sliced (or whatever you have)

1 red bell pepper, thinly sliced (about 1 cup)

3 ounces fresh snow peas, cut into thin strips (about 1 cup)

12 round rice paper wrappers (8 1/2-inch)

Asian Dipping Sauce (recipe follows)

1. Heat large nonstick skillet on medium heat. Add curry powder and garam masala; cook and stir 1 minute or until fragrant. Reserve 1 teaspoon of the spice mixture to season mushrooms. Sprinkle remaining spice mixture over chicken in medium bowl. Toss to coat well. Set aside. 

2. Heat oil in same skillet on medium-high heat. Add mushrooms and reserved spice mixture; cook and stir 3 to 4 minutes or just until tender. Remove from skillet. Add bell pepper and snow peas to skillet; cook and stir 1 to 2 minutes or until tender-crisp. Remove from skillet. 

3. To assemble Spring Rolls, fill 9-inch pie plate with warm water. Dip 1 rice paper wrapper in water to wet completely. Place on work surface. Blot dry with paper towel. Arrange 1/4 cup of the mushrooms, 2 tablespoons of the vegetable mixture and 2 tablespoons of the chicken in center of the rice paper wrapper. Fold bottom edge of rice paper wrapper over filling ingredients. Fold in sides, then gently roll tightly to enclose filling. Place spring roll on platter or tray. Cover with damp paper towels and plastic wrap. Repeat with remaining rice paper wrappers and filling ingredients to make 12 spring rolls. Refrigerate at least 30 minutes or up to 2 hours. Serve with Asian Dipping Sauce.

Asian Dipping Sauce: Mix 1/4 cup water, 2 tablespoons rice vinegar, 1 tablespoon light brown sugar, 2 teaspoons soy sauce and 1 teaspoon sesame oil in small bowl until well blended. Stir in 2 tablespoons finely chopped red onion.