Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Soy sauce 3/4 ts Salt
2 ts Soy sauce 3/4 ts Sugar
1 tb Coconut milk 4 ts Vinegar; cider
1 ts Vinegar; white 1 tb Cornstarch
1 3/4 ts Curry powder 2 ts Gingerroot; minced
1/2 lb Chicken; ground

-----------------------DIPPING SAUCE----------------------------
5 Chilies; mild green 1 c Cellophane noodles
2 Chilies; yellow wax 16 Spring roll wrappers
3 Garlic clove 1 Egg yolk; beaten
1 Cilantro, bunch; minced 3/4 c Pickled ginger juice
1 1/2 ts Garlic; minced -- or;
2 Jalapeno chilies; minced 3/4 c Unseasoned rice vinegar
1 c Celery; diced 2 tb Oil; peanut
2 c Napa cabbage; diced Salt to taste
3/4 c Carrot; grated

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 browning. 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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