Vegetable spring rolls
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Vegetable spring rolls
  Rolls    Appetizers    Vegetarian    Vietnamese    Vegetables  
Last updated 6/12/2012 1:00:21 AM. Recipe ID 23468. Report a problem with this recipe.
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      Title: Vegetable spring rolls
 Categories: Appetizers, Vegetarian, Vietnamese
      Yield: 10 Servings
      1 oz Cellophane noodles
           - soaked in warm water for
           - 20 min, drained and
           - chopped fine
      2    Squares bean curd
           - finely chopped
      3 sm Potatoes; peeled and
           - cut paper thin with a
           - peeler and then shredded
      1 tb Tree ears; soaked in
           - warm water 20 min,
           - drained and chopped
      1 c  Bean sprouts
      1 md Carrot; peeled paper thin,
           - cut into 1 inch sections
           - and shredded
      1    White part of leek; chopped
      1 ds Black pepper
     10    Dried rice papers
           - (banh trang)
      2 c  Peanut oil
  ~- 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. ~- Disclaimer: This recipe is fat-city.
  There is another form of spring roll skin which is inherently sticky
  and stretchy (white and barely opaque), and doesn't require deep
  frying. (One could lighly saute the carrots and potatoes beforehand.)
  I can't remember what this wrapper is called.  BTW - With this
  alternate type of "spring roll" fresh chinese parsley or cilantro is
  often included. ~- Side note: About forming a spring roll from
  quartered rice paper...
                         Roll down once
                        *****       *****
                    ***      FILLING      ***
  : Then turn in -> **         FILLING         ** <- Turn in
                   *                         *
                     *                     *
                       *                 *
                         *             *        | Continue rolling
                           *         *          |  down
                             *     *            V
                               * *

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Recipe ID 23468 (Apr 03, 2005)

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