| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Vietnamese |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Canola oil |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Minced ginger |
| 2 |
|
Minced serrano chiles |
| 1/2 |
c |
Hoisin sauce |
| 3 |
c |
Sliced shiitake mushrooms |
| 2 |
c |
Leeks; julienned |
| 1 |
c |
Bean sprouts |
| 1/2 |
c |
Chopped cilantro |
| 1 |
c |
Chopped scallions |
| 1 |
|
Four ounce package bean threads, (rice vermicelli), blanched, refreshed and cup up |
| 1 |
pk |
Lumpia wrappers |
|
|
Salt |
|
|
Pepper |
| 1 |
|
Egg lightly beaten with 1 tablespoon water |
| 1 |
|
Head red leaf lettuce |
| 1 |
bn |
Mint |
INSTRUCTIONS
OPTIONAL GARNISH
In a hot wok or saute pan, add the oil. Stir in the garlic, ginger, and
chiles. Be careful not to burn. Add the hoisin and briefly saute to remove
the raw taste. Add the shiitake mushrooms, leeks, and bean sprouts. Taste
for seasoning. Transfer mixture to a strainer, drain and let cool. When
cooled, mix in the cilantro, scallions and bean threads.
Lay out a lumpia wrapper with the corner facing you. Place a small amount
of the mixture at the bottom, moisten the edges with the eggwash and roll
the bottom corner towards the middle. Fold in both sides and continue
rolling. When finished, let rest.
In a deep pan, heat oil to 350 degrees. Fry until golden brown, about 5
minutes. Drain on a paper towel lined plate. Serve immediately.
Optional garnish: Place a fried roll on top of a leaf of red leaf lettuce.
Top with mint and wrap the mint and roll up in the lettuce. This is a
Vietnamese technique that not only adds flavor, texture and temperature
difference, but also keeps your fingers oil free!
Yield: 4 servings
Recipe by: Cooking Live Show #CL8940
Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 15, 1997
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