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| RECIPE FOR VEGETABLE SPRING ROLLS |
Title: Vegetable Spring Rolls
Category: Vegetarian Vietnamese Buddhist
Serves: 10
Ingredients:
| 1.00 | oz | Cellophane noodles | | | soaked in warm water for | | | 20 min, drained and | | | chopped fine | | 2.00 | | Squares bean curd | | | finely chopped | | 3.00 | sm | Potatoes; peeled and | | | cut paper thin with a | | | peeler and then shredded | | 1.00 | tb | Tree ears; soaked in | | | warm water 20 min, | | | drained and chopped | | 1.00 | c | Bean sprouts | | 1.00 | md | Carrot; peeled paper thin, | | | cut into 1 inch sections | | | and shredded | | 1.00 | | White part of leek; chopped | | 1.00 | ds | Black pepper | | 10.00 | | Dried rice papers | | | (banh trang) | | 2.00 | c | Peanut oil |
Instructions:
~- Combine all ingredients except rice papers and oil.
Cut the rice papers into quarters.
Wet the surface of each paper with water (use your fingers or a brush) and within about 1 min the paper will become flexible enough to be filled.
Place about 1 tbsp of the filling on each paper and roll.
Heat the oil in a wok to about 350 deg.
F.
Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done.
Serve with Buddhist Nuoc Leo.
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