1 tb Soy sauce

      1 tb Coconut milk

  1 3/4 ts Curry powder

    3/4 ts Salt

      4 ts Vinegar, cider

      2 ts Gingerroot, minced

      5    Chilies, mild green

      3    Garlic clove

  1 1/2 ts Garlic, minced

      1 c  Celery, diced

    3/4 c  Carrot, grated

     16    Spring roll wrappers

    3/4 c  Pickled ginger juice or:

      2 tb Oil, peanut

      2 ts Soy sauce

      1 ts Vinegar, white

    1/2 lb Chicken, ground

    3/4 ts Sugar

      1 tb Cornstarch

           -------dipping sauce--------
      2    Chilies, yellow wax

      1    Cilantro, bunch, minced

      2    Jalapeno chilies, minced

      2 c  Napa cabbage, diced

      1 c  Cellophane noodles

      1    Egg yolk, beaten

    3/4 c  Unseasoned rice vinegar

           Salt to taste
  Soften cellophane noodles and cut into 2-inch lengths. Dissolve cornstarch
  in 1 T water. Cut chilies in halves. Marinate chicken for 1 or 2 days in
  bag with 1 T. soy sauce, coconut milk, white vinegar, and 3/4 t. curry
  powder. Heat 1 to 2 T. 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 T. 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 T. 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
  degrees 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
  pureed with chilies.) Makes one cup.