Chicken Spring Rolls

1. Stage

Place the chicken in a 3-quart slow cooker. In a small bowl, whisk the soy sauce, ketchup, honey, ginger and oil together, then stir in the onion. Pour the sauce over the chicken.

2. Stage

Cook the chicken, covered, on low for three to four hours or until the chicken is tender.

3. Stage

Remove the chicken and shred it with two forks. Refrigerate the shredded chicken until you're ready to assemble the spring rolls.

4. Stage

Meanwhile, in a small bowl, mix the cornstarch and water until they're smooth, then gradually stir the slurry into the soy sauce and honey mixture. Cook the sauce, covered, on high until it's thickened, 20 to 30 minutes. Editor's Tip: To reduce and thicken the sauce faster, transfer the soy sauce and honey mixture to a saucepan and bring it to a simmer. Stir in the cornstarch mixture. Let it simmer for a minute or two until it thickens.

5. Stage

Toss the chicken with 3/4 cup of sauce, and reserve the remaining sauce for serving.

6. Stage

Fill a large shallow dish partway with warm water. Dip a rice paper wrapper into the water just until it's pliable, about 10 to 15 seconds (do not let it soften completely), then allow excess water to drip off. Place the wrapper on a flat surface. Editor's Tip: Have your work station (a dish of water, the rice papers, the filling ingredients and a serving plate) set up before you start. Work with one rice paper wrapper at a time, dipping it into warm water, rotating and wetting both sides completely. It should be still somewhat firm when you remove it from the water. Avoid soaking the rice paper for too long or it may get too soft, limp and sticky. The wrapper will continue to soften and become pliable as it sits on the work surface. You can place a damp kitchen towel on your working surface and wrap directly on the towel to soak up excess water from the dipped rice paper.

7. Stage

Layer 1/4 cup of coleslaw mix, 1/3 cup of chicken mixture and 1 tablespoon of noodles across the bottom third of the wrapper. Fold in both sides of the wrapper; fold the bottom over the filling, then roll it up tightly. Place the roll on a serving plate, seam side down. Repeat with the remaining ingredients. Serve the chicken spring rolls with the reserved sauce. Allow some space between the spring rolls as you transfer them to the serving plate, otherwise, they'll stick to each other and rip when you try to separate them. As you're assembling, cover the wrapped rolls with a damp kitchen towel or paper towel to keep them from drying out. Editor's Tip: Wrapping spring rolls is similar to wrapping burritos. When assembling, leave space between the filling and side edges so the side edges can be folded over the filling. Loosely wrapped rolls may fall apart as you eat them. To make a tighter roll, gently pull the spring roll towards you as you're rolling it away from you. If the rice paper rips as you're wrapping, start again and transfer the filling to a freshly rehydrated rice paper; or place the ripped roll on top of a fresh wrapper and give it a double wrap.