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Ingredients

¼ cup green onions, finely chopped
¼ cup chopped fresh cilantro, plus 2 tbsp
¼ cup fresh lime juice
3 large garlic cloves, minced
2 tbsp jalapenos, seeded and minced
2 tbsp hoisin sauce
14½ oz low-salt chicken broth, canned
12 large green cabbage leaves, ribs trimmed
4 oz thin green beans, trimmed, thinly sliced
½ lb chicken meat, ground

1. Based on the classic dish called larb, this appetizer is easy to put together. Be generous with the green onion.
2. Combine first 6 ingredients in medium bowl. Set sauce aside.
3. Bring broth to boil in large saucepan.
4. Working in batches, add cabbage leaves. Cover and simmer until leaves are wilted, about 2 minutes.
5. Using slotted spoon, transfer leaves to bowl of cold water. Drain leaves; pat dry.
6. Add beans to broth in pan; simmer until tender, about 2 minutes.
7. Using slotted spoon, add beans to sauce.
8. Pour off all but ¼ cup liquid from saucepan.
9. Add chicken; stir over medium heat until cooked through, breaking up meat with spoon, about 3 minutes.
10. Drain chicken; add to sauce. Season with salt. Cool.
11. The above can be prepared about 3 hours ahead.
12. Cover the chicken mixture and cabbage leaves separately; chill. Bring to room temperature before making bundles.
13. No further cooking is required. Just the final assembly.
14. Place 1 cabbage leaf on work surface. Mound scant ¼ cup chicken mixture in center of leaf. Fold in 3 sides of leaf; roll up to form bundle
15. Repeat with remaining 11 cabbage leaves and chicken mixture
    
    
    

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