Chicken and Vegetable Spring Rolls

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3 ounces cellophane noodles

2 teaspoons sesame oil

2 cloves garlic, minced

2 teaspoons minced fresh ginger

2 cooked chicken breast halves, diced (about 2 cups)

1 cup shredded carrots

1 cup shredded cabbage

2 tablespoons reduced-sodium soy sauce

2 tablespoons freshly chopped scallions

12 spring roll wrappers

Lettuce leaves