Curried Chicken Springsroll with Glass Noodles and Fresh Chilis

Name: Curried Chicken Springsroll with Glass Noodles and Fresh Chilis
Yield: Makes 25 to 30 Springrolls
Cuisine: China
Ingredients: 2 tablespoons strong tamarind liquid; 2 ounces (1 small skein) glass noodles, soaked in hot water until translucent and cut into 2-inch lengths; 3 tablespoons cold chicken stock or water; Green Chili Dipping Sauce, Pickled Ginger Dipping Sauce, Peanut-Lime Dipping Sauce; 1½ teaspoons China Moon Curry Powder; 2 tablespoons unsweetened coconut milk; 2 tablespoons cornstarch; 4 cups diced Napa cabbage; 1½ cups finely shredded carrots; 4 to 5 cups corn or peanut oil, for stir-frying and deep-frying; Coriander sprigs and/or scallion brushes, for garnish; 2½ tablespoons cider vinegar; 2 tablespoons soy sauce; 2 cups diced celery; 1½ tablespoons soy sauce; 1½ teaspoons sugar; 1½ teaspoons kosher salt; 2½ teaspoons China Moon Curry Powder; 1 tablespoon finely minced garlic; 1½ tablespoons finely minced fresh ginger; 1 pound coarsely ground fresh chicken breast; 1 to 2 small red Fresno chilis, finely minced; 3 small green serrano chilis, finely minced; 1 egg yolk, beaten; ¾ cup coarsely chopped fresh coriander leaves and stems; About 30 very thin 7- to 8-inch-square springroll wrappers

Preparation info

Makes
25 to 30
Springrolls

Difficulty
Complex

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Of the many springroll varieties we make at China Moon, this one is a runaway favorite. Who can quibble with lightly curried chicken, slithery glass noodles, and a fragrant mélange of chopped vegetables all housed in a golden wrapper?

If you have everything but the fresh chilis on hand, you might want to substitute about 1 to 1½ teaspoons dried chili flakes or

Ingredients

Asia
China
Stew
Dinner
Spring
Spicy

Ingredients

Method