Thai Spring Rolls

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Title: Thai Spring Rolls
Categories: Appetizers, Poultry, Thai, Ethnic
Yield: 1 servings


1 head cabbage
1 oz chicken breast -- minced
1 md carrot
2 stalks celery
2 oz mushroom -- sliced
1 TB oyster sauce
1/2 ts salt
1 pn black pepper
4 oz tempura powder -- mixed with
: water
24 spring roll packets

Begin by shredding the cabbage, carrots and celery. In
a large wok over low heat add the vegetables. Mixed
several times until the cabbage begins to soften. Add
the other ingredients and toss well. When the
vegetables have become wilted, place the mixture in a
strainer. Place the stainer in a refrigerator. Allow
to sit for 2 hours or until the mixture is cool to the
touch.

Begin making the spring rolls by placing 2 oz. of the
stuffing on a corner end of the spring roll skin. Fold
the bottom forward and over the top. Roll 1 full turn.
Tuck the sides in, while continuing to roll forward.
Place a dab af the tempura mix on the tip of the skin.
Roll over the tempura mix to seal it closed.

To cook, pre-heat vegetable oil to 350 degrees. Place
several rolls in at a time. Fry until golden brow (2-3
min.) Serve with your favorite sauces.

Recipe By :

From: Sweeney <sweeney@asiaonline.Net>date: Tue, 29
Oct 1996 22:32:23 +0800 (

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