Recipe - Curried Chicken Spring Rolls

1 tablespoon Soy sauce
1 tablespoon Coconut milk
1 Three fourths teaspoon Curry powder
Three fourths teaspoon Salt
4 teaspoon Vinegar, cider
2 teaspoon Gingerroot, minced
5 Chilies, mild green
3 Garlic clove
1 One half teaspoon Garlic, minced
1 cup Celery, minced
Three fourths cup Carrot, grated
16 Spring roll wrappers
Three fourths cup Pickled ginger juice or:
2 tablespoon Oil, peanut
2 teaspoon Soy sauce
1 teaspoon Vinegar, white
One half pound Chicken, ground
Three fourths teaspoon Sugar
1 tablespoon Cornstarch
dipping sauce
2 Chilies, yellow wax
1 Cilantro, bunch, minced
2 Jalapeno chilies, minced
2 cup Napa cabbage, minced
1 cup Cellophane noodles
1 Egg yolk, beaten
Three fourths cup Unseasoned rice vinegar
Salt to taste

Soften cellophane noodles and cut into 2inch 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 Three fourths 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.