Free Recipe Vegetable Spring Rolls
Recipe Type: Free Appetizer Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 10
Ingredients for Vegetable Spring Rolls Recipe
1 oz Cellophane noodles
– drained and chopped
– soaked in warm water for 1
c Bean sprouts
– 20 min, drained and 1
md Carrot; peeled paper thin,
– chopped fine
– cut into 1 inch sections
2 Squares bean curd
– and shredded
– finely chopped 1
White part of leek; chopped
3 sm Potatoes; peeled and
1 ds Black pepper
– cut paper thin with a 10
Dried rice papers
– peeler and then shredded
– (banh trang)
1 tb Tree ears; soaked in
2 c Peanut oil
– warm water 20 min,
Vegetable Spring Rolls Preparation
~- 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 V : ***** ***** ***** *** FILLING *** : Then turn in -> ** FILLING ** <- Turn in * * * * * * * * Continue rolling * * down * * V * * * From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)
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