| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Seafood, Eggs |
Vegetarian |
Appetizers, Ceideburg 2, Vegetarian, Vietnamese |
1 |
Servings |
INGREDIENTS
|
|
Vegetable Platter |
| 8 |
oz |
Thin rice vermicelli, bun |
| 2 |
|
Japanese alimentary paste |
|
|
noodles somen. |
|
|
Peanut sauce or Nuoc Cham |
| 1 |
oz |
Cellophane, bean thread |
|
|
noodles |
| 1 |
T |
Dried tree ear mushrooms |
| 6 |
|
Dried Chinese mushrooms |
| 1 |
|
Carrot, finely shredded |
| 1 |
|
Leek, white part only |
|
|
chopped |
| 6 |
|
Water chestnuts, or |
| 1/2 |
|
Jicama, peeled and chopped |
| 1 |
lb |
Firm bean curd, tofu |
|
|
crumbled |
| 1 |
c |
Fresh bean sprouts, coarsely |
|
|
chopped |
| 6 |
|
Garlic cloves, minced |
| 3 |
T |
Nuoc mam, Vietnamese fish |
|
|
sauce |
| 2 |
|
Eggs |
| 1/2 |
t |
Freshly ground black pepper |
| 1/2 |
c |
Sugar |
| 40 |
|
Rounds of rice papers, banh |
|
|
trang 6 1/2 inches in |
|
|
diameter |
|
|
Peanut oil for frying |
INSTRUCTIONS
OR:
The book notes that true Buddhist vegetarians would not use garlic or
fish sauce and would limit the dips to plain soy or plum sauce. Unless
you are in this category, Peanut Sauce (Nuoc Leo) and Nuoc Cham are
great dips as well. Prepare the Vegetable Platter, noodles and dipping
sauce. Set aside. Soak the noodles in warm water and the mushrooms in
hot water for 30 minutes; drain. Cut the noodles into 1/2-inch
lengths. Remove and discard the stems from the mushrooms; squeeze to
extract most of the soaking liquid. Mince all of the mushrooms.
Combine all of the filling ingredients in a large mixing bowl; blend
well with your hands. Set aside. Assemble the rolls: Fill a large
bowl with 4 cups of warm water and dissolve the sugar in it. Rice
paper is quite fragile. Work with only 4 sheets at a time, keeping
the remaining sheets covered with a barely damp cloth to prevent
curling. Immerse the rice paper, one sheet at a time, into the
sweetened warm water. Quickly withdraw it and lay it flat on a dry
towel. Do this with 4 sheets without letting them touch each other.
The rice paper will become pliable within seconds. Fold over the
bottom third of each round. Put 1 generous teaspoon of filling in the
center of the folded-over portion. Press it into a compact rectangle.
Fold one side of the paper over the mixture, then the other side.
Roll from the bottom to the top to completely enclose the filling.
Continue until all of the mixture is used. (The rolls can be prepared
1 day in advance. Wrap and refrigerate.) Fry the rolls: If possible
use 2 skillets. Pour 1 to 1 1/2 inches of oil into each skillet and
heat to 325F. Working in batches, add some of the rolls without
letting them touch, or they will stick together. Fry for 10 to 12
minutes, turning often, until golden and crisp. Remove the rolls from
the oil with tongs and drain on paper towels. Keep warm in a low oven
until all of th rolls are cooked. To serve, each diner wraps a roll in
a lettuce leaf along with some noodles and selected items from the
Vegetable Platter and dips the package in the dipping sauce. NOTE:
The fried rolls can be frozen, then thawed and reheated in a 350F oven
just to crisp and heat through. Yield: 40 rolls. From "The Foods of
Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted
by Stephen Ceideberg; April 14 1991. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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