| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Thai | Appetizers, Poultry, Thai, Ethnic | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to MC-Recipe Digest V1 #267 Date: Tue, 29 Oct 1996 22:32:23 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net>
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