Vegetarian vietnamese spring rolls - pt. 2

6 servings

Ingredients

Quantity Ingredient
see part 1 for ingredients

Directions

* (Banh Cuon Chay Viet Nam). 1. Make the dipping sauce first. Combine all the ingredients and stir thoroughly. 2. Soak the vermicelli in boiled water, slightly cooled, until soft. Drain thoroughly. Use kitchen scissorts to cut into shorter strands. 3. Soak the Chinese mushrooms oand the light and black wood ear fungus in boiled water, slightly cooled. When soft drain thoroughly, gently squeezing out any excess water. Cuf finely. If using button mushrooms, wash, drain and chop finely. 4. Place the vermicelli, water chestnuts, garlic, carrot, onion, light and black wood ear fungus, Nuoc Mam sauce, black pepper, and egg in a large mixing bowl. With your hands, mix and knead the mixture until it is stiff enough to be shaped. 5. Place some boiled water that has cooled slightly in a largebowl. Spread a clean tea towel on the surface you are going to roll on. If using the quadrant Banh Trang rice paper, take one piece and dip it into the water. Place it on the tea towel. Tak 6. Place the second piece of rice paper on the first. The rounded edge of the quadrant should be at the bottom facing you and the second piece placed about 2 inches above but overlapping. Place a small amount of the mixture where the pieces overlap at 7. Carefully roll the bottom rounded edge over the mixture, tucking the edge under the mixture. Fold over the left and right sides to the middle, then roll the parcel away from you. Repeat these three steps until all the mixture has been used.

Be care 8. If using the round rice paper, pass it through the water and place it on the tea towel. Put some mixture roughtly in the center but closer to the edge nearest to you. Form the mixture into a sausage shape. Fold the bottom edge up and over the mixtu 9. When all the rolls are ready, heat the oil until hot in a large skillet.

Shallow fry, turning frequently, until the mixture is cooked, taking care not to burn the rice paper.If you wish to deep-fry, put less filling in the rolls to ensure it is thoro 10. Place the rolls in the center of a lettuce leaf with some mint, cilantro, and cucumber. Roll up and dip into the sauce while still hot. Formatted by Olivia Liebermann.

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

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