vietnamese vegetable rolls

18 Rolls
½ cup Egg whites (about 4 eggs)
½ teaspoon Honey
⅛ teaspoon Turmeric
18  Sheets rice paper
1 cup Blanched mung bean sprouts
½ cup Julienned and blanched carrots
½ cup Julienned and blanched celery
½ cup Julienned pickled daikon
2 ounces Smoked tofu, julienned
16  Mint leaves, chiffonaded
  Dipping sauce (recipe follows)
Stalks lemongrass, minced
½ cup Vegetable stock
¼ cup Diced red bell pepper
¼ cup Peeled and quartered pear
¼ cup Peeled, seeded and diced tomato
1 tablespoon Fresh lime juice
1 teaspoon Minced fresh gingerroot


Preheat the oven to 325 degrees.

In a medium sized bowl, place the egg whites, honey, turmeric, and salt to taste. Mix well without creating bubbles. Pour the mixture gently through a sieve into a 6-inch nonstick saute pan with ovenproof handles and bake for 25 minutes. Alternatively, pour the mixture into microwaveable ramekins and cook at medium in a microwave oven for 1 to 2 minutes, or until just set. Set aside to cool. Cut into julienne slices.

To moisten the rice papers, lay them out between 2 wet towels for approximately 5 minutes until soft. Arrange the vegetables and julienned egg cake in a line in the center of each rice paper. Roll the sheets, tucking in in the ends of the seal completely.

Refrigerate for 1 hour before serving.


In a small saucepan, combine the lemongrass and the stock. Bring it to a boil and continue boiling for 5 minutes. Remove from the heat and set aside for 30 minutes. In a blender, combine the boiled stock with the red pepper, pear, tomato, lime juice, and ginger. Puree until smooth.

*Note* This makes a beautiful and exciting start to an Asian dinner.

Try it as an addition to an hors d'oeuvres dray or as part of a light meal with the Chinese Dim Sum and/or "Shao Mai" Dumplings.

As a variation, brush some of the dipping sauce over the rice paper before arranging the vegetables over it. Then use a soy-based sauce such as the Manchurian Sauce for a dipping sauce.

Serving size: 2 to 3 rolls

38 calories

0.3 gram fat 0 mg. cholesterol 69⅘ mg. sodium without added salt

From "Eat More, Weigh Less," by Dean Ornish, MD Typed for you by Hilde Mott

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