Chicken Spring Rolls
- 1 lb boneless skinless chicken thighs
- 3/4 cup water
- 1/4 cup nam pla (Thai fish sauce)
- 1/4 cup brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon lime juice
- 1 teaspoon rice vinegar
- 1 teaspoon shredded ginger root
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon minced Jalapeno pepper
- 5 tablespoons canola oil
- 2 teaspoons sesame oil
- 1 cup shredded Napa cabbage
- 1/2 cup sliced onion
- 1/2 cup slivered carrots
- 2 tablespoons chopped cilantro
- 8 spring roll wrappers
- Salad oil for deep frying