Cha gio chay (fried vegetarian spring rolls)
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Cha gio chay (fried vegetarian spring rolls)
  Fried    Vegetarian    Rolls    Appetizers  
Last updated 6/12/2012 12:46:59 AM. Recipe ID 7522. Report a problem with this recipe.
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      Title: Cha gio chay (fried vegetarian spring rolls)
 Categories: Vietnam, Appetizers, Vegetarian
      Yield: 1 Servings
           Vegetable Platter
      8 oz Thin rice vermicelli (bun)
      2 bn Japanese alimentary paste
           -noodles (somen).
           Peanut sauce or Nuoc Cham

      1 oz Cellophane (bean thread)
      1 tb Dried tree ear mushrooms
      6    Dried Chinese mushrooms
      1 lg Carrot, finely shredded
      1 lg Leek, white part only,
      6    Water chestnuts, or
    1/2 sm Jicama, peeled and chopped
      1 lb Firm bean curd (tofu),
      1 c  Fresh bean sprouts, coarsely
      6    Garlic cloves, minced
      3 tb Nuoc mam (Vietnamese fish
      2    Eggs
    1/2 ts Freshly ground black pepper

MMMMM--------------------ASSEMBLY AND FRYING-------------------------
    1/2 c  Sugar
     40 sm Rounds of rice papers (banh
           -trang), 6 1/2 inches in
           Peanut oil for frying
  The book notes that true Buddhist vegetarians would not use garlic or
  fish sauce and would limit the dips to plain soy or plum sauce.
  Unless you are in this category, Peanut Sauce (Nuoc Leo) and Nuoc
  Cham are great dips as well.
  Prepare the Vegetable Platter, noodles and dipping sauce. Set aside.
  Soak the noodles in warm water and the mushrooms in hot water for 30
  minutes; drain.  Cut the noodles into 1/2-inch lengths. Remove and
  discard the stems from the mushrooms; squeeze to extract most of the
  soaking liquid.  Mince all of the mushrooms.
  Combine all of the filling ingredients in a large mixing bowl; blend
  well with your hands.  Set aside.
  Assemble the rolls:  Fill a large bowl with 4 cups of warm water and
  dissolve the sugar in it.
  Rice paper is quite fragile.  Work with only 4 sheets at a time,
  keeping the remaining sheets covered with a barely damp cloth to
  prevent curling.
  Immerse the rice paper, one sheet at a time, into the sweetened warm
  water. Quickly withdraw it and lay it flat on a dry towel. Do this
  with 4 sheets without letting them touch each other. The rice paper
  will become pliable within seconds.
  Fold over the bottom third of each round.  Put 1 generous teaspoon of
  filling in the center of the folded-over portion. Press it into a
  compact rectangle.  Fold one side of the paper over the mixture, then
  the other side.  Roll from the bottom to the top to completely
  enclose the filling. Continue until all of the mixture is used. (The
  rolls can be prepared 1 day in advance.  Wrap and refrigerate.)
  Fry the rolls:  If possible use 2 skillets.  Pour 1 to 1 1/2 inches
  of oil into each skillet and heat to 325F. Working in batches, add
  some of the rolls without letting them touch, or they will stick
  together. Fry for 10 to 12 minutes, turning often, until golden and
  crisp. Remove the rolls from the oil with tongs and drain on paper
  towels. Keep warm in a low oven until all of th rolls are cooked.
  To serve, each diner wraps a roll in a lettuce leaf along with some
  noodles and selected items from the Vegetable Platter and dips the
  package in the dipping sauce.
  NOTE:  The fried rolls can be frozen, then thawed and reheated in a
  350F oven just to crisp and heat through.
  Yield: 40 rolls.

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Recipe ID 7522 (Apr 03, 2005)

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