6 oz. boneless, skinless chicken breasts
1/2 cup onion, finely chopped
1/4 cup baby carrots, finely chopped
1/2 cup bean sprouts, chopped
1/4 cup cilantro, coarsely chopped
2 large garlic cloves, smashed
1 1/2 tsp. grated ginger
1/4 cup soy sauce
1/4 tsp. cinnamon
1/2 tsp. chili powder
24 spring roll wrapper
1/2 cup soy sauce
2 tbsp. Thai hot chili sauce
1 tsp. honey
2 tbsp. water
1 tbsp. cornstarch
Mince chicken breast and begin to brown, about three minutes. Add onions and stir fry another minute.
Add ginger, soy sauce, cinnamon, and chili powder. Cook for another minute and then set aside to cool.
Add one tbsp. chicken mixture to one roll, keeping remaining wrappers under damp paper towel. Roll the wrapper and place seam side down onto a slightly oiled cookie sheet. Lightly cover the tops of rolls with oil.
Bake at 375°F for 15-20 minutes, turning halfway through.
Meanwhile, combine soy sauce, honey, and chili sauce in a small saucepan over medium heat. Mix the water and cornstarch before adding to the saucepan. Bring to a boil then remove from heat.
Allow rolls to cool and serve with sauce.