VIETNAMESE/Spring Rolls & Dipping Sauce

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* Exported from MasterCook *

 

Hoisin Dipping Sauce

 

Recipe By : Cooking Light Magazine, Sept. 1998, page 132

Serving Size : 6 Preparation Time :0:00

Categories : Sauces And Gravies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup hoisin sauce

1/4 cup water

2 tablespoons rice vinegar

1 tablespoon low-sodium soy sauce

2 teaspoons chile paste with garlic

 

Chile paste with garlic can be found in the Asian food sections of large

supermarkets.

 

1. Combine all ingredients; cover and chill. Yield: about 1 cup (serving size:

about 2 tablespoons).

 

Use with Vietnamese Soft Spring Rolls.

 

Converted by MC_Buster.

 

 

 

 

 

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* Exported from MasterCook *

 

Vietnamese Soft Spring Rolls

 

Recipe By : Cooking Light Magazine, Sept. 1998, page 131

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 ounces uncooked bean threads

(cellophane noodles)

2 cups shredded romaine lettuce

1 cup shredded carrot

1 cup fresh bean sprouts

1/3 cup crumbled firm tofu

1/4 cup thinly sliced green onions

2 tablespoons thinly sliced fresh mint

2 tablespoons fresh cilantro leaves

2 tablespoons thinly sliced fresh basil

1 tablespoon low-sodium soy sauce

1 teaspoon dark sesame oil

6 round sheets rice paper -- (8-inch)

Hoisin Dipping Sauce

 

1. Combine bean threads and hot water to cover in a bowl; let stand 20 minutes.

Drain; cut into 2-inch pieces with scissors. Combine bean threads, lettuce, and

next 9 ingredients (lettuce through oil).

 

2. Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice

paper sheet in dish of water. Let stand 2 minutes or until soft. Place rice

paper sheet on a flat surface. Spread about 1/2 cup bean thread mixture in

center of wrapper. Fold sides of rice paper sheets over filling, and roll up

jelly-roll fashion. Gently press seam to seal; place, seam side down, on a

serving platter (cover to keep from drying). Repeat procedure with remaining

rice paper and bean thread mixture. Slice each roll in half crosswise. Serve

with Hoisin Dipping Sauce.

 

Yield: 6 servings (serving size: 1 spring roll and about 2 tablespoons sauce).

 

CALORIES 173 (8% from fat); FAT 1.5g (sat 0.2g mono 0.4g, poly 0.6g); PROTEIN

4g; CARB 36.7g; FIBER 2g; CHOL 0mg; IRON 1.6mg; SODIUM 620mg; CALC 48mg

 

Converted by MC_Buster.

 

 

 

 

 

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