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Curried Chicken Spring Rolls Recipe
Serves: 4
Keywords: Oriental, Chicken, game, recipe, recipes, Curried Chicken Spring Rolls Recipe
Ingredients
1
tb
+ 2 t. soy sauce
1
tb
Coconut milk
1
ts
White vinegar
1 ¾
ts
O 2-3/4 t. curry powder
½
lb.
Ground chicken
¾
ts
Salt
¾
ts
Sugar
4
ts
Cider vinegar
1
tb
Cornstarch in 1 T. water
2
ts
Minced gingerroot
1 ½
ts
Minced garlic
2
Jalapeno chilies, minced
1
c
Diced celery
2
c
Diced napa cabbage
¾
c
Grated carrots
1
pk
Cellophane noodles (2-inch
Lengths)
16
Spring roll wrappers
1
ts
En egg yolk
5
Halved mild green chilies
2
Halved yellow wax chilies
4
cl
Garlic
1
Bunch minced cilantro
¾
c
Pickled ginger juice or
Unseasoned rice vinegar
2
tb
Peanut oil
Salt to taste
Directions
- 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 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.