Chicken and Vegetable Spring Rolls

This recipe is from Quick Fix Meals with Robin Miller on the Food Network Channel and is to be used as a follow up meal using leftovers from Chicken with Orange Sage Sauce recipe. These are soooo yummy! I used a Spring Roll Dipping Sauce recipe from Rachel Ray that I will post as well.

3 ounces cellophane noodles (The noodles I used are actually called saifun bean threads and I found them in the international foods aisle at the grocery store- they also had them at Walmart- they are almost translucent looking -and they are cheap!)
2 teaspoons sesame oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger (I used 1 tsp of ginger seasoning)
2 cooked chicken breast halves, diced (about 2 cups)- use leftovers from chicken with orange sage sauce recipe
1 cup shredded carrots
1 cup shredded cabbage
2 tablespoons reduced-sodium soy sauce
2 tablespoons freshly chopped scallions
12 spring roll wrappers (aka egg roll wrappers)
Lettuce leaves
Soak cellophane noodles in hot water for 10 minutes, until tender.

Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken, carrots, cabbage, and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and scallions and toss to combine.
Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the center (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal.
Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water. Place spring rolls on lettuce (I used leftover cabbage leaves), cover and steam 5 minutes, until wrappers are translucent.