Curried chicken spring rolls
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Curried chicken spring rolls
  Chicken    Rolls    Chinese    Poultry  
Last updated 6/12/2012 1:00:23 AM. Recipe ID 23511. Report a problem with this recipe.
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      Title: Curried chicken spring rolls
 Categories: Chinese, Chicken, Poultry
      Yield: 1 Servings
 
      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
    3/4 c  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
 
  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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Recipe ID 23511 (Apr 03, 2005)

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