Curried Chicken Spring Rolls
Submitted by digger
Crispy deep-fried spring rolls packed with curry-marinated ground chicken, cellophane noodles, napa cabbage, and fresh vegetables. Served with a fiery homemade chili-cilantro dipping sauce that brings serious heat.
YIELD
1 servingsPREP
24COOK
25 minREADY
24Where Chinese technique meets Indian spice, you get these beauties. Ground chicken gets a coconut milk and curry marinade for a day or two before it’s stir-fried glossy and tucked into wrappers with cellophane noodles, napa cabbage, and shredded carrots.
A sprig of cilantro rolled right into each wrapper peeks through the golden, shatteringly crisp shell. It’s a small detail that makes every roll look like it came from a proper street cart.
The dipping sauce? Blitzed hot chilies, ginger juice, and fresh cilantro. It bites back, and you’ll love it.
Kitchen Tips
- Marinate the chicken for the full two days if you can. The coconut milk tenderizes the meat while the curry soaks deep into every bit.
- Cool the filling completely before wrapping. Warm filling creates steam that makes wrappers soggy and prone to bursting.
- Seal each roll tightly with beaten egg yolk so they don’t unravel in the oil.
- Fry in small batches to keep the oil temperature steady for an even, crunchy shell.
Ingredients
Directions
Soften cellophane noodles and cut into 2-inch lengths.
Dissolve cornstarch in 1 tablespoon water.
Cut chilies in halves. Marinate chicken for 1 or 2 days in bag with 1 T.
soy sauce, coconut milk, white vinegar, and ¾ teaspoon curry powder.
Heat 1 to 2 tablespoon 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 tablespoon 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 tablespoon 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℉ (180℃) 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 puréed with chilies)
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