Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Soy sauce 2 ts Soy sauce
1 tb Coconut milk 1 ts Vinegar, white
1 3/4 ts Curry powder 1/2 lb Chicken, ground
3/4 ts Salt 3/4 ts Sugar
4 ts Vinegar, cider 1 tb Cornstarch
2 ts Gingerroot, minced -------dipping sauce--------
5 Chilies, mild green 2 Chilies, yellow wax
3 Garlic clove 1 Cilantro, bunch, minced
1 1/2 ts Garlic, minced 2 Jalapeno chilies, minced
1 c Celery, diced 2 c Napa cabbage, diced
3/4 c Carrot, grated 1 c Cellophane noodles
16 Spring roll wrappers 1 Egg yolk, beaten
3/4 c Pickled ginger juice or: 3/4 c Unseasoned rice vinegar
2 tb Oil, peanut Salt to taste

Soften cellophane noodles and cut into 2-inch lengths. Dissolve cornstarch
in 1 T water. Cut chilies in halves. Marinate chicken for 1 or 2 days in
bag with 1 T. soy sauce, coconut milk, white vinegar, and 3/4 t. curry
powder. Heat 1 to 2 T. oil in wok and stir fry chicken until mostly white.
Remove, set aside, and then clean wok. Combine salt, sugar, remaining soy
sauce and cider vinegar. Place in wok with chicken. Heat through, add
cornstarch, and cook 2 to 3 minutes until glossy. Spread on large plate and
cool in refrigerator. Combine ginger, garlic, remaining curry powder, and
chilies. Heat 3 T. oil and cook chili mixture 1 to 2 minutes. Should foam
without browing. Add celery then cabbage. When translucent, add carrots and
noodles. Combine chicken and noodle mixtures.
Use 2 T. filling per spring wrapper. Tuck in ends and include sprig of
cilantro in last turn (to show through when fried). Seal with egg yolk.
Deep fry about 3 minutes at 350 degrees and drain.
To make dipping sauce, blend chilies and garlic until pureed. Add ginger
juice and oil until blended. Season with salt. Add cilantro just before
serving. (If serving right away, cilantro may be pureed with chilies.)
Makes one cup.

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