Curried Chicken Spring Rolls

Course : Curry
Serves: 1
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1 tablespoon soy sauce
1 tablespoon coconut milk
1 3/4 teaspoons curry powder
3/4 teaspoon salt
4 teaspoons vinegar -- cider
2 teaspoons gingerroot -- minced
5 medium chiles -- mild green
3 clove garlic
1 1/2 teaspoons garlic -- minced
1 cup celery -- diced
3/4 cup carrot -- grated
16 sheets spring roll wrappers
3/4 cup pickled ginger juice or:
2 tablespoons oil -- peanut
2 teaspoons soy sauce
1 teaspoon vinegar -- white
1/2 pound chicken -- ground
3/4 teaspoon sugar
1 tablespoon cornstarch
---dipping sauce--------
2 medium chiles -- yellow wax
1 bunch cilantro -- bunch, minced
2 medium jalapeno chiles -- minced
2 cups Napa cabbage -- diced
1 cup cellophane noodles
1 large egg yolk -- beaten
3/4 cup unseasoned rice vinegar
1 teaspoon salt to taste

Preparation / Directions:

Soften cellophane noodles and cut into 2-inch lengths. Dissolve cornstarch in 1 T water. Cut chiles 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 chiles. Heat 3 T. oil and cook chile 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 350F and drain. To make dipping sauce, blend chiles 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 chiles.) Makes one cup.

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