---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Thai Spring Rolls
  Categories: Appetizers, Poultry, Thai, Ethnic
       Yield: 1 servings
  
  
         1    head cabbage
         1 oz chicken breast -- minced
         1 md carrot
         2    stalks celery
         2 oz mushroom -- sliced
         1 TB oyster sauce
       1/2 ts salt
         1 pn black pepper
         4 oz 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.
   
   Recipe By     :
   
   From: Sweeney <sweeney@asiaonline.Net>date: Tue, 29
   Oct 1996 22:32:23 +0800 (
  
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