Thai Spring Rolls

Recipe Ingredients

1		Cabbage
1 oz	28g	Chicken breast - minced
1 oz	28g	Carrot (medium)
2		Celery
2 oz	56g	Mushroom - sliced
1 tablespoon	15ml	Oyster sauce
1/2 teaspoon	2.5ml	Salt
1		Black pepper
4 oz	113g	Tempura powder - mixed with water
24		Spring roll wrappers

Recipe 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 strainer 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 ounces 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 of 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 350F. Place several rolls in at a time. Fry until golden brow (2-3 min.)

Serve with your favorite dipping sauces.

Source:
Keo Sananikone in "Keo's thai Cusine"

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