---------- Recipe via Meal-Master (tm) v8.03
  Categories: Appetizers, Asian
       Yield: 6 servings
     1/3 c  Green onions -- finely
     1/4 c  Chopped fresh cilantro --
            Plus 2 tablespoons
     1/4 c  Fresh lime juice
       3 lg Garlic cloves -- minced
       2 tb Jalapenos -- seeded and
       2 tb Hoisin sauce
  14 1/2 oz Low-salt chicken broth --
      12 lg Green cabbage leaves -- ribs
       4 oz Thin green beans, trimmed --
            Thinly sliced
     1/2 lb Chicken white meat --
   “Based on the classsic dish called larb, this
   appetizer is easy to put= together.” Be generous with
   the green onion. Combine first 6 ingredients in
   medium= bowl. Set sauce aside. Bring broth to boil in
   large saucepan. Working in abatches, add cabbage=
   leaves. Cover and simmer until leaves are wilted,
   about 2 minutes. Using= slotted spoon, transfer leaves
   to bowl of cold water. Drain leaves; pat= dry. Add
   beans to broth in pan; simmer until tender, about 2
   minutes. Using= slotted spoon, add beans to sauce.
   Pour off all but 1/4 cup liquid from saucepan. Add
   chicken; stir over= medium heat until cooked through,
   breaking up meat with spoon, about 3= minutes. Drain
   chicken; add to sauce. Season with salt. Cool. The
   above can be prepared about 3 hours ahead. Cover the
   chicken= mixture and cabbage leaves separately; chill.
   Bring to room temperature= before making bundles. No
   further cooking is required.  Just the final=
   assembly. Place 1 cabbage leaf on work surface. Mound
   scant 1/4 cup chicken= mixture in center of leaf. Fold
   in 3 sides of leaf; roll up to form bundle.= Repeat
   with remaining 11 cabbage leaves and chicken mixture.
   2 rolls per serving 184 cals (total fat 5 g)
   ~ - - - - - - - - - - - - - - - - -
   Serving Ideas : Cellophane noodles; black sesame
   seeds, lime wedges.
   NOTES : Lane Crowther’s Thai Light Menu For Six Spicy
   Chicken and Vegetable Bundles Sea Bass with Curry and
   Ginger Five-Vegetable Stir-fry ( Herbal Iced Tea )
   Orange-Blossom Oranges [776 total cals; 90 g or 12%
   fat] Nutr. Assoc. : 0 0 0 0 0 0 0 0 2415 3568 0
   Recipe By     : Bon Appetit (August 1996)
   From:how To Boil Water