Ingredients
- 1 tbsp Soy Sauce
- 2 tsp Soy Sauce
- 1 tbsp Coconut milk
- 1 tsp Vinegar, white
- 1 3/4 tsp Curry powder
- 1/2 lb Chicken, ground
- 3/4 tsp Salt
- 3/4 tsp Sugar
- 4 tsp Vinegar, cider
- 1 tbsp Cornstarch
- 2 tsp Gingerroot, minced
–dipping Sauce–
- 5 Chilies, mild green
- 2 Chilies, yellow wax
- 3 Garlic clove
- 1 Cilantro, bunch, minced
- 1 1/2 tsp 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 tbsp Oil, peanut
- Salt to taste
Direction
- Soften cellophane noodles and cut into 2-inch lengths.
- Dissolve cornstarch in 1 tbsp water.
- Cut chilies in halves. Marinate chicken for 1 or 2 days in bag with 1 tbsp soy Sauce, coconut milk, white vinegar, and 3/4 tsp. curry powder.
- When ready to cook: Heat 1-2 tbsp 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 tbsp oil and cook Chili mixture 1-2 minutes. Should foam without browning.
- Add celery then cabbage.
- When translucent, add carrots and noodles.
- Combine chicken and noodle mixtures. Use 2 tbsps. filling per spring wrapper.
- Tuck in ends and include a 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.
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.