Thai Spring Rolls 1 head cabbage 1 oz chicken breast minced 1 medium carrot 2 stalks celery 2 oz mushroom sliced 1 tablespoon oyster sauce 1/2 teaspoon salt 1 pinch 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 of 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 350F. Place several rolls in at a time. Fry until golden brow (2-3 min.) Serve with your favorite sauces. Yield: 1