January 23, 2004 recipe from Chef Chris Manning:

Spring rolls and dipping sauce

Rolls:

2 cups grated carrots
2 cups grated green cabbage
1 cup diced red onion
1 cup diced yellow onion
½ cup minced scallion
2 cloves minced garlic
1 tbslp minced fresh ginger
2 egg whites (reserve yolks)
1 tbslp red pepper paste
24 dried rice papers, 12” round
3 eggs beaten, plus the reserved yolks
1# thin strips of cooked chicken 4” long

For the sauce:

1 qt. Warm water in a 13”x13” pan
½ cup sherry wine
½ cup soy sauce
½ cup water
1 tsp chopped garlic
1 tbslp sugar
juice of one lime
1 tbslp chili paste
1 tsp sesame oil
minced scallion for garnish

wax or parchment paper is a must for this recipe.

For the rolls: combine the first nine ingredients in a large mixing bowl and mix well. Dunk the rice papers one at a time for only five to six seconds and remove to work surface such as a large porcelain platter. At the edge of each paper, apply 1 ½ tbslp of filling and a piece of the chicken. Brush the opposite edge with the beaten egg. Roll the wrapper once over the filling and then fold in the sides to enclose the filling. Roll up completely and place on wax paper. Repeat until all the paper wrappers are used. Making these a day ahead is recommended as the egg will give a better seal. Fry at 350 degree for four to five minutes or until crisp. Let them sit on paper towels to absorb any excess grease.

For the sauce: combine all the ingredients except for the scallions and mix well. The recipe is best made a day ahead and will keep refrigerated for about two weeks. Serve in small glass bowls and garnish with scallions. T his sauce is also great with oriental pork dumplings, breaded fried chicken tenders and egg rolls.