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Curried Chicken Spring Rolls













Trans-fat Free, High Fiber


1 tablespoon soy sauce, tamari
1 tablespoon coconut milk
1 ¾ teaspoons curry powder
¾ teaspoon salt
4 teaspoons vinegar
2 teaspoons ginger root
5 each green chili peppers
3 cloves garlic
peeled and minced
1 ½ teaspoons garlic
1 cup celery
¾ cup carrots
16 each spring roll wrappers
¾ cup ginger juice
pickled, or 2tb peanut oil
2 teaspoons soy sauce, tamari
1 teaspoon vinegar
½ pound chicken
¾ teaspoon sugar
1 tablespoon cornstarch
Dipping sauce
2 each hot chili peppers
yellow, wax
1 bunch cilantro
2 each jalapeño pepper
2 cups napa (Chinese) cabbage
1 cup noodles
1 each egg yolks
¾ cup rice vinegar
1 x salt
to taste


Soften cellophane noodles and cut into 2-inch lengths.

Dissolve cornstarch in 1 tablespoon water.

Cut chilies in halves. Marinate chicken for 1 or 2 days in bag with 1 T.

soy sauce, coconut milk, white vinegar, and ¾ teaspoon curry powder.

Heat 1 to 2 tablespoon 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 tablespoon 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 tablespoon 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℉ (180℃) 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 puréed with chilies)


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 1085g (38.3 oz)
Amount per Serving
Calories 105123% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 248mg 83%
Sodium 6356mg 265%
Total Carbohydrate 38g 38%
Dietary Fiber 20g 79%
Sugars g
Protein 172g
Vitamin A 319% Vitamin C 438%
Calcium 53% Iron 108%
* based on a 2,000 calorie diet How is this calculated?


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