Baked Vietnamese Spring Rolls

[Guest guest]

The Vegetarian Ground Pork recipe was posted previously. kathleen

 

* Exported from MasterCook *

 

Baked Vietnamese Spring Rolls

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 20

Serving Size : 24 Preparation Time :0:00

Categories : *Holiday Cookbook Main Dishes, Vegetarian

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***HAVE READY***

6 dried Chinese mushrooms -- (shiitake)

stemmed and soaked in hot water to

cover for 30 minutes

1 ounce rice vermicelli noodles -- soaked in

hot water to cover for 30 minutes

1 recipe Vegetarian " Ground Pork " -- uncooked

(see separate recipe)

24 Vietnamese rice papers -- 8 1/2 " round

2 quarts hot water -- IN BOWL WITH

1 cup sugar

***DIPPING SAUCE***

1/2 cup rice vinegar

OR cider or white wine vinegar

1/2 cup soy sauce

1/2 cup water

1/2 cup carrot -- grated

1/4 cup sugar

OR honey or alternate sweetener

1/4 cup lime juice

4 cloves garlic -- pressed

2 tablespoons pickled jalapenos -- minced

***FILLING***

6 ounces reduced-fat extra-firm or regular tofu -- pressed,

up to 7 oz.

sliced about 1/4 " thick

1 tablespoon soy sauce

2 tablespoons nutritional yeast flakes

1 1/2 cups fresh mung bean sprouts -- chopped

OR thinly shredded green cabbage -- chopped

1 1/2 cups carrot -- grated

1 cup onion -- minced

2 tablespoons garlic -- minced

6 tablespoons water

whisk water with:

1/4 cup soy sauce

1 1/2 tablespoons powdered egg replacer

2 teaspoons sugar or alternate sweetener

1/2 teaspoon salt

1/2 teaspoon black pepper

 

Makes 24 rolls

 

These crispy little tidbits are usually deep-fried, but you won't miss the

grease! They are actually quite easy to make.

 

To make the Dipping Sauce, mix together all the dipping sauce ingredients

in a small saucepan, and simmer briefly until the sugar is dissolved. Pour

it into a bowl, and let it cool. This can be made well ahead of time and

refrigerated, but let it come to room temperature before serving.

 

To make the filling, toss the slices of tofu with the 1 tablespoon soy

sauce, and then dredge the slices in the yeast flakes, coating both

sides. Cook the tofu in a heavy skillet, lightly greased (with Chinese

sesame oil, if possible), over medium-high heat until both sides are

golden-brown. Cut the tofu slices into very small dice.

 

In a large bowl, mix together the tofu, bean sprouts, carrot, onion,

garlic, the whisked water-egg replacer mixture, mushrooms, vermicelli, and

Vegetarian " Ground Pork. " Combine well.

 

To fill the rolls, work with one rice paper at a time, and keep the rest

covered. Spread out a clean, damp tea towel to cover your work

surface. Dip a rice paper into the bowl of hot sugar-water for about 5

seconds, and smooth it out on the towel. The round should be pliable in a

few seconds. Place 3 heaping tablespoons of filling on the bottom of the

round. Shape the filling into a 4-inch " log " as neatly as you can. Fold

the bottom up once, then fold the sides of the round over the filling and,

starting at the filled end, roll it up into a tight cylinder. Place seam

side down on a lightly oiled cookie sheet. Cover with a clean, damp towel

or plastic wrap while you fill and roll the rest. (These can be made

several hours before baking. Cover them tightly with plastic wrap, and

refrigerate until baking time.)

 

To bake the rolls, preheat the oven to 400F. Make sure that the rolls are

at least 1 " apart on the baking sheets. Brush the rolls lightly with the

sugar-water, and bake them for 20-25 minutes, turning once halfway

through. The rolls should be golden.

 

Cut each roll in half crosswise, on the diagonal (this is easiest with

kitchen shears). Serve hot on a platter lined with lettuce leaves and

decorated with grated carrot, fresh cilantro, and mint. Serve the dipping

sauce alongside.

 

Per roll: Calories: 73, Protein: 7 gm, Fat: 1 gm, Carbohydrates; 10 gm.

 

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