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Thai: Thai Spring Rolls

Source of Recipe


Bangkok Cuisine






List of Ingredients



• 1 head green cabbage
  
• 1 medium carrot
  
• 2 medium stalks celery
  
• 6 ounces minced or ground cooked chicken
  
• 1 ounce sliced mushrooms
  
• 1 Tbsp oyster sauce
  
• 1/4 tsp salt
  
• Sprinkle of black pepper
  
• 4 ounces Tempura powder mixed with water
  
• 1 pkg. spring roll skins
  
• Oil for frying
  






Instructions



1. Begin by shredding the cabbage, carrots and celery. In a large wok over low heat, add the vegetables; mix several times until the cabbage begins to soften. Add the chicken, mushrooms, oyster sauce, salt and pepper, and toss well. When the vegetables have become wilted, place the mixture in a strainer. Place the strainer in the refrigerator; allow to sit for 2 hours until mixture is cool to the touch.
   
   
2. 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 one 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.
   
   
3. To cook: Preheat vegetable oil to 350 degrees (F). Place several rolls in at a time. Fry until golden brown, 2 to 3 minutes.
   
   Serve with your favorite sauce(s).
   
   Makes 18 to 24 spring rolls.