---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Thai Spring Rolls
 Categories: Appetizers, Poultry, Thai, Ethnic
      Yield: 1 servings
 
        1    head cabbage
        1 oz chicken breast -- minced
        1 md carrot
        2    stalks celery
        2 oz mushroom -- sliced
        1 tb oyster sauce
      1/2 ts salt
        1 pn black pepper
        4 oz tempura powder -- mixed with
             - water
       24    spring roll packets
  
  Begin by shredding the cabbage, carrots and celery. In
  a large wok over low heat add the vegetables. Mixed
  several times until the cabbage begins to soften. Add
  the other ingredients and toss well. When the
  vegetables have become wilted, place the mixture in a
  strainer. Place the strainer in a refrigerator. Allow
  to sit for 2 hours or until the mixture is cool to the
  touch.
  
  Begin making the spring rolls by placing 2 oz of the
  stuffing on a corner end of the spring roll skin. Fold
  the bottom forward and over the top. Roll 1 full turn.
  Tuck the sides in, while continuing to roll forward.
  Place a dab af the tempura mix on the tip of the skin.
  Roll over the tempura mix to seal it closed.
  
  To cook, pre-heat vegetable oil to 350 degrees F. Place
  several rolls in at a time. Fry until golden brown (2-3
  minutes). Serve with your favorite sauces.
  
  From: Sweeney <sweeney@asiaonline.Net>
  Date: Tue, 29 Oct 1996 22:32:23 +0800 (
 
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