Summer Rolls

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I am very sorry for those of you who recieve this message multiple times

(like me) from being on multiple groups.

 

I got this from www.lightliving.com and væganised it.

 

Summer Rolls

 

This lighter, cooler variation of the spring roll is not fried so there

is not a lot of added fat. This is an Vietnamese recipe, so the only specialty

item you will need are rice flour wrappers rolls (as opposed to spring roll

or wonton wrappers), found in Asian supermarkets, gourmet groceries and

the Internet.

 

12 Rice Paper Wrappers

2 cloves Garlic pressed or minced

1 tsp. Fresh

Ginger grated

3 Scallions cut in strips

1 cup Napa Cabbage shredded

1

Carrot Shredded

4 oz. Mushrooms (Shitake, button, & c.) cut in strips

1/2 cup Bean Sprouts

1/4 Cup Soy Sauce

1 tsp. Rice Wine (optional)

1 pinch Sugar

1/4 tsp. Rice Wine Vinegar

White Pepper - to taste

1 tsp. Toasted Sesame Oil [i suggest removing or substituing it]

1 tblsp. Cornstarch - mixed with

2 tblsp. cold Water

Cilantro, lettuce and Basil - for edible garnish

 

In a small bowl or cup mix together soy sauce, rice wine, stock, sugar and

pepper, set aside. Stir fry vegetables in sesame oil. When the vegetables

are cooked but still crisp, add the soy sauce mixture. Bring to a simmer

and add cornstarch mixture and cook until thickened. Remove from pan and

set aside to cool.

 

To make the wraps, (have a little water handy for sealing them) take one

wrapper and place 1 to 2 tablespoons of filling about 1/2 " from the long,

outer, edge. Place a damp towel over the rest of the wrappers so they do

not dry out. Fold the long edge in, then the side edges and roll up tightly.

Seal the outer edge with a little water and set aside. Continue to make

rolls until you use up all the filling. Place a damp paper towel over the

finished ones until you serve. Serve with cilantro, basil and lettuce.

 

Serving Suggestions:

These rolls are often served cut in half or bite-size pieces with the garnish

and dipping sauces like plum sauce and/or a spicy soy based dipping sauce.

The traditional way to eat them is to wrap them in a lettuce leaf with basil

and/or cilantro.

 

**MY ADDITIONS:

FLAVOURS: The emphasised flavours of this recipe are BITTER and ASTRINGENT.

It is also a little SWEET.

 

PITTA: The garlic in this recipe irritates pitta. If your dosha is pitta

then you may want to replace the garlic for something else. The oil will

not irritate pitta, but I would remove it any way. However, the high bitter

and astringent content makes this very good by pacifying pitta. The garlic

is really the only problem!!

 

VATA: If you are a vata type, this recipe will pacify your vata because

of the stir-fried vegetables in oil. However, the pepper may irritate vata

and could be omitted if necessary, but they are in small amounts.

 

KAPHA: Oil is very irritating to kapha and I encourage you to remove it.

The peppers are okkay, and there is no salt. This recipe is highest in the

three pacifying flavours to kapha, bitter, astringent, and spicy. An excellent

recipe for the kapha type!!

 

AMA: This recipe DESTROYS ama and creates ojas because of the ginger and

spices. Eat one roll in the evening (not late at night, which builds ama)

to stoke your agni!!

 

Remember that the six flavours (sweet, sour, salty and spicy, bitter and

astringent) are important to have every day but some are better for you

depending on your dosha. Eat responsibly!!

 

 

-------

Hawkeye

http://www.geocities.com/theplaidhorse/george.html

I will always love George Harrison

 

___________

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