CURRIED CHICKEN SPRING ROLLS CHINESE STYLE

1 tbsp Soy Sauce
1 tbsp Coconut milk
1 tsp Vinegar, white
1 3/4 tsp Curry powder
1/2 lb Chicken, ground
3/4 tsp Salt
3/4 tsp Sugar
4 tsp Vinegar, cider
1 tbsp Cornstarch
2 tsp Gingerroot, minced

--> Dipping Sauce <--
5 Chilies, mild green
2 Chilies, yellow wax
3 Garlic clove
1 Cilantro, bunch, minced
1 1/2 tsp Garlic, minced
2 Jalapeno chilies, minced
1 c Celery, diced
2 c Napa cabbage, diced
3/4 c Carrot, grated
1 c Cellophane noodles
16 Spring roll wrappers
1 Egg yolk, beaten
3/4 c Pickled ginger juice or:
3/4 c Unseasoned Rice vinegar
2 tbsp Oil, peanut
Salt to taste

Soften cellophane noodles and cut into 2-inch lengths. Dissolve
cornstarch in 1 tbsp water. Cut chilies in halves. Marinate chicken for 1
or 2 days in bag with 1 tbsp soy Sauce, coconut milk, white vinegar,
and 3/4 tsp. curry powder.

When ready to cook: Heat 1-2 tbsp 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 tbsp oil and cook Chili mixture 1-2 minutes. Should foam without
browning. Add celery then cabbage. When translucent, add carrots and noodles.
Combine chicken and noodle mixtures. Use 2 tbsps. filling per spring wrapper.
Tuck in ends and include a 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.
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.

ENJOY!