Vegetable Spring Rolls

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Vegetable Spring Rolls

 

Yield: 10 servings

 

1 oz Cellophane noodles

2 Squares bean curd,

-finely chopped

3 Sm potatoes, peeled and

-shredded

1 tb Tree ears (a tree mushroom)

1 c Bean sprouts

1 Md carrot, shredded

1 White part of leek,

-chopped

1 Pinch black pepper

10 Dried rice papers (banh

-trang)

2 c Peanut oil

 

Soak cellophane noodles and tree ears in warm water for 20 min, drain

and chop fine.

 

Combine all ingredients except rice papers and oil. Cut the rice

papers into quarters. Wet the surface of each paper with water (use

your fingers or a brush) and within about 1 min the paper will become

flexible enough to be filled. Place about 1 tb of the filling on

each paper and roll. Heat the oil in a wok to about 350 deg. F.

Place rolls, flaps-down, into oil and cook 20 min (10 min each side),

until completely done.