Vegetarian crystal vietnamese rolls - pt. 2

4 servings

Ingredients

Quantity Ingredient
see part 1 for ingredients

Directions

* (Bi Cuon Chay Viet Nam).

1. Make the dipping sauce by combining all the ingredients and mixing thoroughly. 2. Soak the rice vermicelli in boiled water, slightly cooled, until soft. Drain thoroughly. 3. Soak the dried mushrooms and wood ear fungus in boiled water, slightly cooled, until soft. Drain thoroughly and squeeze out excess water. If using regular mushrooms, wash and dry them thoroughly. Slice thinly. 4. Place a clean tea towel on the surface you are working on. Dip a single sheet of Banh Trang into warm water and place it on the tea towel. It should be soft and pliable but not too wet. Place some vermicelli, dried mushrooms, wood ear fungus, pickl 5. Spread the filling into a sausage shape. Roll the bottom edge of the Banh Trang up and tuck tightly under the mixture. Fold the left and right sides into the center and continue rolling away from you. Continue until all the mixture is used. 6. Place the vegetarian rolls on a dish. The guests help themselves to letuce leaves, one at a time. On the lettuce they place a roll, some mint, cilantro, and cucumber. They then roll everything up and dip it in the dipping sauce.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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