Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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