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Curried Chicken Spring Rolls


1 tbsp soy sauce
1 tbsp coconut milk
1 3/4 tsp curry powder
3/4 tsp salt
4 tsp vinegar, cider
2 tsp gingerroot, minced
5 chilies, mild green
3 garlic clove
1 1/2 tsp garlic, minced
1 cup celery, diced
3/4 cup carrot, grated
16 spring roll wrappers
3/4 cup pickled ginger juice or:
2 tbsp oil, peanut
2 tsp soy sauce
1 tsp vinegar, white
1/2 lb chicken, ground
3/4 tsp sugar


2 chilies, yellow wax
1 cilantro, bunch, minced
2 jalapeno chilies, minced
2 cup napa cabbage, diced
1 cup cellophane noodles
1 egg yolk, beaten
3/4 cup unseasoned rice vinegar
1 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


Servings: 1



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