Try this Curried Chicken Spring Rolls recipe, or contribute your own.
Suggest a better descriptionSoften cellophane noodles and cut into 2-inch lengths. Dissolve cornstarch in 1 T water. Cut chilies in halves. Marinate chicken for 1 or 2 days in bag with 1 T. soy sauce, coconut milk, white vinegar, and 3/4 t. curry powder. Heat 1 to 2 T. oil in wok and stir fry chicken until mostly white. Remove, set aside, and then clean wok. Combine salt, sugar, remaining soy sauce and cider vinegar. Place in wok with chicken. Heat through, add cornstarch, and cook 2 to 3 minutes until glossy. Spread on large plate and cool in refrigerator. Combine ginger, garlic, remaining curry powder, and chilies. Heat 3 T. oil and cook chili mixture 1 to 2 minutes. Should foam without browing. Add celery then cabbage. When translucent, add carrots and noodles. Combine chicken and noodle mixtures. Use 2 T. filling per spring wrapper. Tuck in ends and include sprig of cilantro in last turn (to show through when fried). Seal with egg yolk. Deep fry about 3 minutes at 350 degrees and drain. To make dipping sauce, blend chilies and garlic until pureed. Add ginger juice and oil until blended. Season with salt. Add cilantro just before serving. (If serving right away, cilantro may be pureed with chilies.) Makes one cup.
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Serving Size: 1 Serving (1922g) | ||
Recipe Makes: 1 | ||
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Calories: 2506 | ||
Calories from Fat: 524 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.2g | 78 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 23.5g | ||
Polyunsanturated Fat 15g | ||
Cholesterol 422.8mg | 130 % | |
Sodium 2252.7mg | 78 % | |
Potassium 3988.8mg | 105 % | |
Total Carbohydrate 414.2g | 122 % | |
Dietary Fiber 27.5g | 110 % | |
Sugars, other 386.7g | ||
Protein 80.7g | 115 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2506
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