Recipe Name:	Thai spring rolls (Chiang Mai)	Submitted by:	Julie
Source:		Source Description:	Thai cooking class
Ethnicity:	Thai	Last Modified:	1/18/2004
Base:	Poultry	Comments:
Course:	Appetizer	This makes 6 spring rolls
Difficulty:	Intermediate
Preparation Time:	30-60 Minutes
Number of Servings:	2

Ingredients: 1/5 Cup(s) julienne carrot 1/5 Cup(s) bean sprouts 1/5 Cup(s) chinese cabbage 1 Pinch(s) sugar 1 Pinch(s) pepper, black 1 1/2 Tablespoon(s) oyster sauce 1/2 Tablespoon(s) soy sauce 1 glass noodles 1 egg 3 Tablespoon(s) oil, soy 1 rice paper Optional Ingredients: 1/4 Cup(s) minced chicken breast Add to shopping list

Directions: Cooking spring rolls: Soak glass noodles in cold water. Wok on high heat. Add soy oil. Cook veggies (& chicken?) for 1 minute, add sauce. Add glass noodles (1/2 cup?). Stir. When cooked, move to side. Add egg yolk, cook on side. Mix all together. Taste, modify. ___ On flat tray, separate 6 portions of mixture. ___ Rice paper: Put portion of veggies on each. Fold 1/3 over. 1 hand hold open side, with flap scrape veggies back/tight (tuck them in under fold). 1 nurse's corner, flatten crease. Other nurse's corner, flatten crease. Roll tight. Seal flap with egg yolk or banana paste. --- Deep fry in wok. Lower heat, cooks through better.

Thai sweet & sour dipping sauce ( Add to shopping list ) : 1 Tablespoon(s) (vinegar or) plum sauce 4 pickled plums 2 1/2 Tablespoon(s) vinegar, rice 1/2 Cup(s) sugar 1 Pinch(s) salt

Directions: Boil ingredients together until sugar disolves.