Thai Pot Stickers

Vegetable cooking spray
1/2 teaspoon (2.5 ml) vegetable oil
1 T (15 ml) peeled, minced gingerroot
1 T (15 ml) minced garlic
3/4 cup (180 ml) finely shredded cooked chicken breast (skinned
   before cooking and cooked without salt)
1/4 cup (60 ml) minced water chestnuts
2 T (30 ml) minced fresh cilantro
1 T (15 ml) minced fresh mint OR 1 teaspoon (5 ml) dried mint
1 teaspoon (5 ml) sesame seeds, lightly toasted
1/2 teaspoon (2.5 ml) ground cumin
1/8 teaspoon (.63 ml) salt
 egg roll wrappers
1 T (15 ml) water
1 T (15 ml) vegetable oil
2/3 cup (160 ml) water
1/4 cup (60 ml) no-sugar-added apricot spread
1/3 cup (80 ml) reduced-sodium teriyaki sauce
1 teaspoon to 1 T (5 ml to 15 ml) hot sauce (*)
1 T (15 ml) lime juice

Coat a large nonstick skillet with cooking spray; add 1/2 teaspoon
(2.5 ml) oil.  Place over medium-high heat until hot.  Add
gingerroot and garlic; cook, stirring constantly, until tender.
 Remove from heat, and stir in chicken and next 6 ingredients.

Cut egg roll wrappers in half lengthwise.  Lightly brush edges with
1 T (15 ml) water.  (Do just a few at a time.)  Place about 1 T (15
ml) chicken mixture at base right corner of a wrapper half; fold
the right bottom corner over to form a triangle.  Continue folding
back and forth into a triangle to end of wrapper half.  Repeat
procedure with remaining wrapper halves and chicken mixture.

Coat skillet with cooking spray; add 1 T (15 ml) oil.  Add filled egg
roll wrappers; cook 1 minute on each side or until golden.  Add 2/3
cup (160 ml) water; cook 5 minutes or until water evaporates,
turning once.

Combine apricot spread and remaining ingredients; stir well.
Serve pot stickers with apricot sauce.

Makes 16 appetizers.

Per appetizer: 53 cal., 5.4 g carbo., 3.7 g protein, 1.7 g fat (0.4 g
sat. fat), 19 mg chol., 158 mg sodium

(*) Depending on the type of hot sauce you use, USE YOUR
JUDGEMENT on the amount!  Start low and add more as needed.