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PHPRecipeBook 4.08

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.

Scale this recipe to Servings [?]