*  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
 --------  ------------  --------------------------------
    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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