Vietnamese vegetable rolls
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Vietnamese vegetable rolls
  Vietnamese    Rolls    Appetizers    Vegan    Eggs    Vegetables  
Last updated 6/12/2012 12:57:36 AM. Recipe ID 20189. Report a problem with this recipe.
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      Title: Vietnamese vegetable rolls
 Categories: Ornish, Appetizers, Vietnam, Vegan, Eggs
      Yield: 18 Rolls
 
    1/2 c  Egg whites (about 4 eggs)
    1/2 ts Honey
    1/8 ts Turmeric
           Salt
     18    Sheets rice paper
      1 c  Blanched mung bean sprouts
    1/2 c  Julienned and blanched
           -carrots
    1/2 c  Julienned and blanched
           -celery
    1/2 c  Julienned pickled daikon
      2 oz Smoked tofu, julienned
     16    Mint leaves, chiffonaded
           Dipping sauce (recipe
           -follows)

MMMMM-----------------------DIPPING SAUCE----------------------------
      2    Stalks lemongrass, minced
    1/2 c  Vegetable stock
    1/4 c  Diced red bell pepper
    1/4 c  Peeled and quartered pear
    1/4 c  Peeled, seeded and diced
           -tomato
      1 tb Fresh lime juice
      1 ts Minced fresh gingerroot
 
  Preheat the oven to 325 degrees.
  
  In a medium sized bowl, place the egg whites, honey, turmeric, and
  salt to taste.  Mix well without creating bubbles. Pour the mixture
  gently through a sieve into a 6-inch nonstick saute pan with
  ovenproof handles and bake for 25 minutes.  Alternatively, pour the
  mixture into microwaveable ramekins and cook at medium in a microwave
  oven for 1 to 2 minutes, or until just set.  Set aside to cool.  Cut
  into julienne slices.
  
  To moisten the rice papers, lay them out between 2 wet towels for
  approximately 5 minutes until soft. Arrange the vegetables and
  julienned egg cake in a line in the center of each rice paper. Roll
  the sheets, tucking in in the ends of the seal completely.
  Refrigerate for 1 hour before serving.
  
  DIPPING SAUCE:
  
  In a small saucepan, combine the lemongrass and the stock. Bring it
  to a boil and continue boiling for 5 minutes. Remove from the heat
  and set aside for 30 minutes. In a blender, combine the boiled stock
  with the red pepper, pear, tomato, lime juice, and ginger. Puree
  until smooth.
  
  *Note*  This makes a beautiful and exciting start to an Asian dinner.
  Try it as an addition to an hors d'oeuvres dray or as part of a light
  meal with the Chinese Dim Sum and/or "Shao Mai" Dumplings.
  
  As a variation, brush some of the dipping sauce over the rice paper
  before arranging the vegetables over it. Then use a soy-based sauce
  such as the Manchurian Sauce for a dipping sauce.
  
  Serving size:  2 to 3 rolls
       38    calories
      0.3    gram fat 0 mg. cholesterol 69.8 mg. sodium without added
  salt
  
  




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Recipe ID 20189 (Apr 03, 2005)

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