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Curried Chicken Spring Rolls


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:1 Servings

Nutritional Information

Yummy and crisp chicken spring rolls with a herby curry twist. The spicy dipping sauce will blow you mind.

Ingredients

  • 1 tbsp Soy Sauce
  • 1 tbsp Coconut Milk
  • 1 3/4 tsp Curry Powder
  • 3/4 tsp Salt
  • 4 tsp Cider Vinegar
  • 2 tsp Ginger Root (minced)
  • 5 Mild Green Chilies
  • 3 Garlic Clove
  • 1 1/2 tsp Minced Garlic
  • 1 cup Celery (diced)
  • 3/4 cup Carrot (grated)
  • 16 Spring Roll Wrappers
  • 3/4 cup Ginger Juice
  • 2 tbsp Peanut Oil
  • 2 tsp Soy Sauce
  • 1 tsp Vinegar, white
  • 1/2 lb Chicken, ground
  • 3/4 tsp Sugar
  • 1 tbsp Cornstarch
  • 2 Chilies (yellow wax)
  • 1 bunch Cilantro (minced)
  • 2 Jalapeno Chilies (minced)
  • 2 cups Napa Cabbage (diced)
  • 1 cups Cellophane Noodles
  • 1 Egg Yolk (beaten)
  • 3/4 cup Unseasoned Rice Vinegar
  • Salt To Taste

Directions

  • 1. Soften cellophane noodles and cut into 2-inch lengths. Dissolve cornstarch in 1 tbsp water. Cut chilies in halves.
  • 2. Marinate chicken for 1 or 2 days in bag with 1 tbsp soy sauce, coconut milk, white vinegar, and 3/4 tsp, curry powder. Heat 1 to 2 tbsp oil in wok and stir fry chicken until mostly white.
  • 3. Remove, set aside, and then clean wok. Combine salt, sugar, remaining soy sauce and cider vinegar.
  • 4. 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.
  • 5. Combine ginger, garlic, remaining curry powder, and chilies. Heat 3 tbsp. oil and cook chili mixture 1 to 2 minutes. Should foam without browning.
  • 6. Add celery then cabbage. When translucent, add carrots and noodles. Combine chicken and noodle mixtures.
  • 7. Use 2 tbsp 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 degrees and drain.
  • 8. 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.

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