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

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
Dinner
Spicy
Spring

Ingredients

Method