---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CURRIED CHICKEN SPRING ROLLS
  Categories: Chinese, Chicken, Poultry
       Yield: 1 servings
  
       1 tb Soy sauce
       1 tb Coconut milk
   1 3/4 ts Curry powder
     3/4 ts Salt
       4 ts Vinegar, cider
       2 ts Gingerroot, minced
       5    Chilies, mild green
       3    Garlic clove
   1 1/2 ts Garlic, minced
       1 c  Celery, diced
     3/4 c  Carrot, grated
      16    Spring roll wrappers
     3/4 c  Pickled ginger juice or:
       2 tb Oil, peanut
       2 ts Soy sauce
       1 ts Vinegar, white
     1/2 lb Chicken, ground
     3/4 ts Sugar
       1 tb Cornstarch
            -------dipping sauce--------
       2    Chilies, yellow wax
       1    Cilantro, bunch, minced
       2    Jalapeno chilies, minced
       2 c  Napa cabbage, diced
       1 c  Cellophane noodles
       1    Egg yolk, beaten
     3/4 c  Unseasoned rice vinegar
            Salt to taste
  
   Soften cellophane noodles and cut into 2-inch lengths.
   Dissolve cornstarch in 1 T water. Cut chilies 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 chilies. Heat 3 T. 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 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 350 degrees 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 pureed with chilies.)
   Makes one cup.
  
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