Thai Spring Rolls

* Exported from MasterCook *

Thai Spring Rolls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Poultry
Thai Ethnic

Amount Measure Ingredient -- Preparation Method
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1 head cabbage
1 ounce chicken breast -- minced
1 medium carrot
2 stalks celery
2 ounces mushroom -- sliced
1 tablespoon oyster sauce
1/2 teaspoon salt
1 pinch black pepper
4 ounces 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.

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