Thai spring rolls
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Thai spring rolls
  Thai    Rolls    Appetizers    Poultry  
Last updated 6/12/2012 1:26:34 AM. Recipe ID 61036. Report a problem with this recipe.
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      Title: Thai spring rolls
 Categories: Appetizers, Poultry, Thai, Ethnic
      Yield: 1 Servings
        1    head cabbage
        1 oz chicken breast -- minced
        1 md carrot
        2    stalks celery
        2 oz mushroom -- sliced
        1 TB oyster sauce
      1/2 ts salt
        1 pn black pepper
        4 oz tempura powder -- mixed with
  :          water
       24    spring roll packets
  Begin by shredding the cabbage, carrots and celery. In a large wok
  over low heat add the vegetables. Mixed several times until the
  cabbage begins to soften. Add the other ingredients and toss well.
  When the vegetables have become wilted, place the mixture in a
  strainer. Place the stainer in a refrigerator. Allow to sit for 2
  hours or until the mixture is cool to the touch.
  Begin making the spring rolls by placing 2 oz. of the stuffing on a
  corner end of the spring roll skin. Fold the bottom forward and over
  the top. Roll 1 full turn. Tuck the sides in, while continuing to
  roll forward. Place a dab af the tempura mix on the tip of the skin.
  Roll over the tempura mix to seal it closed.
  To cook, pre-heat vegetable oil to 350 degrees. Place several rolls
  in at a time. Fry until golden brow (2-3 min.) Serve with your
  favorite sauces.

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Recipe ID 61036 (Apr 03, 2005)

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