Vietnamese Vegetarian Rice Paper Salad Rolls

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* Exported from MasterCook *

 

Vietnamese Vegetarian Rice Paper Salad Rolls

 

Recipe By : Regina's Vegetarian Table Episode #213

Serving Size : 6 Preparation Time :0:00

Categories : Oriental Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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Filling

2 tablespoons vegetable oil

2 shallot -- sliced

1 clove garlic -- minced

6 Chinese black mushrooms -- soaked and sliced

2 teaspoons soy sauce

1/2 teaspoon sugar

1 pound jicama -- thin strips

for assembling the rolls

8 sheets round rice paper 12 " -- have extra

1 small head red leaf lettuce -- washed and dried

1/2 pound rice vermicelli -- boiled 4-5 min.

1 cup carrot -- julienned,blanched

1 cup Vietnamese coriander -- or

1 cup mint -- or

1 cup basil leaves

accompaniment

1 cup spicy hoisin-peanut sauce

 

To make the filling

heat oil in a sauté pan over high heat. Add shallots and garlic and stir

until fragrant, about 20 seconds. Stir in mushrooms, soy sauce and sugar.

Add the jicama and cook until vegetables are wilted and hot, about 3-4

minutes. Transfer to a plate but discard the excess juice.

 

To assemble the rolls

set up a salad roll 'station.' Fill a large mixing bowl with hot water.

Keep some boiling water handy to add to the bowl if the temperature drops

below 110 degrees. Choose an open area on the counter and arrange the

condiments in the order they are used, i.e., the rice paper, hot water, a

damp towel and a platter holding all the fillings.

 

Working with only two sheets at a time, dip 1 sheet, edge first, in the hot

water and turn to completely wet it, about 10 seconds. Lay the sheet down

on the towel and stretch slightly to remove any wrinkles. Wet the other

rice paper the same way and place it alongside the other.

 

Line the bottom third of the wet pliable rice sheet with one-half piece of

lettuce. Top with 2 tablespoons rice vermicelli, 3 tablespoons of sautéed

jicama, 2-3 carrots strips and 5-6 rau ram leaves. Make sure the

ingredients are neatly placed in a straight row about 5 inches long and

evenly spread out.

 

Using your second, third and fourth fingers, press down on the ingredients

while you use the other hand to fold over both sides of the rice paper.

(Pressing down on the ingredients is particularly important because it

tightens the roll.) With fingers still pressing down, use two thumbs to

fold the bottom edge over the filling and roll into a cylinder about 1 1/2

inches wide and 5-6 inches long. Finish making all the remaining rolls.

 

To serve

Cut the rolls into 2 or 4 equal pieces and place the cut rolls upright on an

appetizer plate. Serve with hoisin-peanut on the side. If you like,

garnish the rolls with sprigs of rau ram or basil.

 

 

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NOTES : No single dish can better represent the contrasting delicateness of

Vietnamese cuisine than this one. Traditionally filled with juicy shrimp

and pork, they can also be stuffed with grilled chicken, salmon or

vegetables. Lively and flavorful, these rolls can be served with either

spicy hoisin-peanut sauce or Vietnamese dipping sauce.

Courage is what it takes to stand up and speak; courage is also what it

takes to sit down and listen.

 

--Winston Churchill