Ingredients

2 ounces bean thread noodles
8 ounces boneless chicken breasts, cut into strips
Salt
Freshly ground pepper
2 teaspoons olive oil
1 tablespoon fresh marjoram, finely chopped or 2 teaspoons dried marjoram
2 tablespoons fresh chives, finely chopped
1 tablespoon sun-dried tomatoes, finely chopped
1 package rice paper rounds
2 cups peanut oil

Directions

Soak bean thread noodles in warm water for about 15 minutes or until they are soft. Drain them in colander and cut into thirds; squeeze out any extra moisture.

Combine chicken strips with salt, pepper, olive oil, marjoram, chives and sun-dried tomatoes. Add noodles; mix well, cover and let mixture sit in the refrigerator for about 1 hour.

To make rolls, dip rice paper round in warm water to soften; remove and drain. Place 2-21/2 teaspoons of the chicken mixture on the edge of the rice paper. Roll the edge over the mixture once, fold up both ends of the rice paper and continue to roll to the end. The roll should be compact and tight; set aside and complete with remaining filling.

Heat peanut oil in wok or deep-frying pan to 350 degrees; fry spring rolls a few at a time. Drain and serve. Makes 35-40 rolls.

Each serving contains 84 calories; 5 gm fat; 24 mg sodium; 4 mg cholesterol.