Curried Chicken Spring Rolls

Combine the marinade ingredients and mix well. Add the ground chicken and mix well to incorporate the ingredients. Place in an airtight container and let sit in the refrigerator for 24 hours.

Prepare the cellophane noodles as directed on the package. Cut into 2-inch pieces when soft.

Prepare the dipping sauce by combining the wax chiles, jalapenos, garlic, ginger juice, and oil in a food processor or blender. Process until smooth. Season to taste with salt then put in a covered container and set aside at room temperature. Just before serving, stir in the cilantro.

Combine the cornstarch and water in a small bowl and mix until smooth. Set aside.

Heat the first measure of the oil in a wok or heavy skillet over medium-high heat. Add the chicken and cook, stirring constantly, until it is cooked. Remove the chicken from the work and set aside. Wipe out the wok.

In a small bowl, stir together the salt, sugar, soy sauce, and vinegar. Add the chicken back to the wok along with the vinegar mixture. Cook, stirring constantly, for 1 minute. Add the cornstarch mixture and cook, stirring constantly, for 2-3 minutes. Transfer the chicken mixture to a shallow dish and place in the refrigerator to chill.

Add the remaining oil to the wok. When hot, add the ginger, garlic, curry powder, and green chiles to the wok. Cook for 1-2 minutes, stirring constantly.

Add the celery, cabbage, and carrots. Cook until the cabbage is soft, stirring frequently. Stir in the noodles and cooled chicken mixture. Remove the wok from the heat.

Place the spring roll wrappers on a work surface. Fill each with 2 tablespoons of the chicken filling. Tuck the ends in then roll up. Seal the edges with the beaten egg yolk.

Heat 1 1/2-inches of oil in the wok or heavy skillet to 350 degrees F. When hot, add the spring rolls, in batches, and deep fry for 3 minutes or until golden brown. Remove to paper toweling to drain. Serve the spring rolls hot with the dipping sauce.