Vegetarian vietnamese spring rolls - pt. 1

6 servings

Ingredients

Quantity Ingredient
6 ounces Bean thread vermicelli
4 Dried Chinese mushrooms
OR
6 Button mushrooms
1 Piece light or yellow wood
Ear fungus
1 Piece black wood ear fungus
1 small Can water chestnuts, --
Drained and chopped
2 Cloves garlic -- minced
2 Carrots -- grated
2 Onions -- grated
1 tablespoon Nuoc Mam sauce
OR
1 tablespoon Light soy sauce mixed with 2
Anchovies
Or 1/2 tbsp. anchovy extract
And a
dash Lime or lemon juice
Black pepper
1 Egg -- beaten
1 pack BanhTrang rice paper
Quadrant-shaped or round
Vegetable oil -- for frying
⅔ cup Nuoc Mam sauce
OR
4 tablespoons Maggi liquid seasoning
1 Clove garlic -- finely
Chopped
1 Red chili peppers -- finely
Chopped
2 teaspoons Lemon or lime juice
1 teaspoon Cider vinegar or wine
Vinegar
1 teaspoon Sugar
1¼ cup Peanuts -- grated and
Optional
1 Butterhead lettuce
Cilantro sprigs
Mint sprigs
½ Peeled cucumber
Cut into matchstick slices
DIPPING SAUCE-----
TO SERVE-----

Directions

DIPPING SAUCE

TO SERVE

*(Bahn Cuon Chay Viet Nam).

See part 2 for directions.

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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