---------- 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 <[email protected]>
 Date: Tue, 29 Oct 1996 22:32:23 +0800 (

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