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Curried Chicken Spring Rolls

 

68

Yield

1

servings

Prep

24

Cook

25

min

Ready

24

Trans-fat Free, High Fiber
 

Ingredients

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

Directions

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

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Comments

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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