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