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