VIETNAMESE--3 more Spring Rolls

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* Exported from MasterCook *

 

Vietnamese Rolls

 

Recipe By :Cole Publishing Group Recipe Collection

Serving Size : 8 Preparation Time :0:00

Categories : Asian

 

Amount Measure Ingredient -- Preparation Method

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2 cups Chinese cabbage -- thinly sliced

1/2 teaspoon kosher salt

1/2 cup tree ear fungus

1/2 pound bean sprouts

2 tablespoons soy sauce

2 tablespoons water

2 teaspoons cornstarch

8 ounces firm tofu

1 tablespoon oil

2 carrots

peeled and julienned cut

1 small onion -- thinly sliced

1 cup bamboo shoots -- julienned cut

4 large rice-flour wrappers

or

16 wheat flour wrappers

oil for deep-frying

16 small lettuce leaves

 

Place cabbage in a colander, and sprinkle with salt. Leave for 20 minutes, then

rinse, drain, and pat dry. Soak tree ear fungus in water for 10 minutes to

rehydrate. Remove string-like tails from bean sprouts. Mix together soy sauce,

the water, and cornstarch. Slice tofu into strips 1/2 inch by 2 inches. Heat oil

in a wok or large skillet. Add carrots, cabbage, tree ear fungus, onion, bean

sprouts, and bamboo shoots. Toss and cook over high heat for 1 to 2 minutes. Add

soy-cornstarch mixture and tofu, and stir to cook for another 30 seconds. Remove

to a bowl and cool. Quarter rice-flour wrappers or use whole spring roll

wrapper. Place a rounded tablespoon of filling on each wrapper. Roll wrapper to

enclose filling, tucking in ends as you roll. Brush edge with water and press to

seal. Reserve until all are completed. Pour oil in a wok or deep saucepan to a

depth of 3 inches. Heat to 370 degrees. Add one or two spring rolls at a time

and cook for 2 minutes on the first side. Tur!

n and cook for 1 minute on the other side. Drain on paper towels.

 

Cuisine:

" Vietnamese "

 

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Per serving: 552 Calories (kcal); 13g Total Fat; (21% calories from fat); 18g

Protein; 91g Carbohydrate; trace Cholesterol; 1110mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates

 

Serving Ideas : Serve in a lettuce leaf.

 

NOTES : Yield: 8 servings.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 5617 0 567 0 0

 

 

* Exported from MasterCook *

 

Vietnamese Spring Rolls

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison, pg 108

Serving Size : 12 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

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2 ounces cellophane noodles

1 carrot

1 cup mung bean sprouts -- blanched briefly

2 cups finely shredded Napa cabbage

5 scallions, quartered lengthwise -- sliced

1/2 cup coarsely chopped fresh cilantro

1/3 cup coarsely chopped fresh mint

1/4 cup Thai or Italian basil leaves

1/2 teaspoon sugar

3 cloves garlic

salt

2 serrano chiles -- thinly sliced

juice of 2 limes

12 large or 24 small round Vietnamese rice papers

24 butter or Boston lettuce leaves

Peanut Dipping Sauce:

3 tablespoons red wine vinegar

3 tablespoons water or vegetarian Nuoc Cham

1 teaspoon Asian chile oil

1 clove garlic

3 tablespoons roasted peanuts -- chopped

1 teaspoon sugar

 

Soak the noodles in hot water to cover until soft and pliable, about 30

minutes. Snip them into 2-inch lengths and drain. Make the sauce and set it

aside.

Using a vegetable peeler, peel the carrot right down to the core, making

long thin strips. Combine them with the noodles, bean sprouts, cabbage,

scallions, herbs, and sugar. Smash the garlic with a mortar or food processor

with a pinch of salt and chiles to make a paste, then stir in the lime juice.

Toss with the vegetables.

Fill a bowl with warm water and spread a clean towel on the counter.

Working with one paper at a time, slip it into the water and soak until soft and

pliable, about 10 seconds, then remove and set on the towel. Mound some of the

vegetable mixture at one end of the rice paper, roll it over once, fold over the

sides, and roll to the end, making a neat little package. When all are done,

slice the large rolls in half and stand them, cut side up, on a plate lined with

lettuce leaves. Leave the small rolls whole. Use the lettuce as an additional

wrapper, to keep all the ingredients neatly contained. If the spring rolls

aren't to be served right away, cover them with a barely damp towel and

refrigerate. Serve with the sauce.

Peanut Dipping Sauce: Combine all the ingredients and let stand 10 minutes

before using.

 

 

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Per serving: 26 Calories (kcal); trace Total Fat; (1% calories from fat); trace

Protein; 6g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : It takes a few practice tries to learn how to fold the rice paper around

the filling, but your fingers will soon become nimble.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Vietnamese Spring Rolls

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Appetizers California Egg Commission

Meatless Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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2 rice paper wrappers - 6 "

2 California Fresh Eggs

OR

3 1/2 ounces liquid or frozen whole egg product

1 teaspoon soy sauce

1/4 teaspoon jalapeño pepper -- minced

1 tablespoon green onions -- chopped

1 teaspoon cilantro -- minced

1 pinch bean sprouts

2 red pepper strips -- pre-blanched

4 pea pods -- pre-blanched

2 sprigs mint leaves

2 lettuce leaves

-----

DIPPING SAUCE

1/4 cup soy sauce

2 tablespoons lime juice

1 garlic clove -- crushed

2 teaspoons crushed red peppers

1 green onion -- chopped

 

Immerse rice paper sheets in warm water for 30 seconds to soften. Drain.

To order, scramble eggs with soy sauce, jalapeños and green onions.

Divide egg mixture between the two wrappers.

Add cilantro and sprouts.

Roll tortilla style and tuck in pepper strips and pea pods for garnish.

Present each spring roll with a spring of mint on a lettuce leaf.

Serve with dipping sauce.

 

Cuisine:

" Vietnamese "

Source:

" California Egg Commission "

S(Internet address):

" http://www.eggcom.com "

 

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Per serving: 227 Calories (kcal); 5g Total Fat; (20% calories from fat); 12g

Protein; 34g Carbohydrate; 190mg Cholesterol; 2474mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Rich with contrast, these spring rolls combine east-west flavors and

complimentary textures. Soft rice paper wrappers are filled with scrambled eggs

seasoned with soy sauce and accented with red peppers and snow peas. To eat, the

roll is wrapped in lettuce with the mint garnish and dipped in a zingy red

pepper sauce.

Nutr. Assoc. : 3227 3218 0 2130706543 0 0 0 0 0 4713 0 3384 0 0 0 0 0 0

3002 0