Vietnamese imperial rolls

16 servings

Ingredients

QuantityIngredient
2cupsWarm water
¼cupSugar
Sixteen 8-inch round dried rice paper wrappers
3tablespoonsSmall dried tree ear mushrooms
2ouncesBean thread noodles
1poundsGround pork butt
4Garlic cloves, finely minced
1Garlic clove, squeezed through a garlic press
½tablespoonSugar
4tablespoonsFresh lime juice
3tablespoonsFish sauce
Peanut oil for deep-frying
Lettuce leaves
Fresh mint leaves
Cilantro leaves
4Shallots, minced
1tablespoonFish sauce
½teaspoonPepper
1cupGrated carrot
1cupBean sprouts, tailed
1Fresh or dried red chile seeded, finely minced
3tablespoonsWater
1tablespoonFinely grated carrot

Directions

FILLING

DIPPING SAUCE

Here's scanned recipe number two++another recipe for a perennial favorite, Cha gio or Vietnamese Spring Rolls. I haven't tried this one yet, but it's from Joyce Jue, the SF Chron columnist and her stuff is usually bang-on.

In 2 separate bowls, soak the tree ears and the bean thread noodles in warm water until soft and pliable, about 6 minutes. Rinse tree ears and drain. Remove and discard any hard centers. Coarsely chop and set aside, Drain the noodles and roughly chop into about 2-inch lengths; set aside.

Mix together the pork, garlic, shallots, fish sauce and pepper. Add tree ears, noodles, carrots and bean sprouts; mix together with your hands.

Nuoc Cham Dipping Sauce: Combine garlic, sugar, lime juice, fish sauce, chile and water; let sit at room temperature for at least 10 minutes, When ready to use, strain into a small bowl and add grated carrot. Makes ½ cup.

To form spring rolls: Combine warm water and sugar in a wide shallow pan (such as a cake pan). Immerse 1 wrapper in the sugar water for a second and immediate immediately place it flat on the counter or on a wet, wrung-out, kitchen towel. Let sit until it wrinkles and softens to a pliable skin, about 1 minute, sometimes longer.

Using your hands, shape 3 tablespoons of filling into a tight compact log, about 1-inch in diameter and 4 to 5 inches long. Place the log along the bottom third of the wrapper. Roll the bottom edge over the log, then roll it over the filling once more. Make sure the wrapper is taut around the filling. Fold the outside wrapper edges inward to enclose the ends. Roll up to seal. If there is a tear in the wrapper, bandage it with a soften softened rice paper remnant.

Set rolls seam side down on a lightly oiled baking sheet and cover with a damp towel. Continue making the remaining rolls.

To deep fry rolls: Pour 2 inch inches of oil into a wok or deep-fat fry fryer. Heat to 325F. Add a few rolls at a time. Do not crowd.

Fry for 10 seconds. Immediately increase heat to high (375F).

Continue to fry, turning occasionally, until golden brown, about 6 to 8 minutes.

Remove rolls to paper towels to drain.

Serving suggestions:

Cut fried rolls crosswise into 1½-inch pieces . Dip into sauce and enjoy as an appetizer. Or, wrap rolls lettuce leaves with sprigs of coriander and mint. Dip into sauce and eat as a light lunch or part of a multi course meal.

NOTE: If you're working ahead, place the rolls (unfried) on a tray with a sheet of plastic wrap be between each layer, and refrigerate them overnight, wrapped in plastic. Don't keep them longer than 1 day. Fried, cooled rolls may be sealed in airtight freezer bags and frozen for up to 2 months. To reheat, thaw, place on a baking sheet and bake at 350F for 10 minutes.

Makes 16 rolls.

PER ROLL: 175 calories, 5 g protein, 18 g carbohydrate, 8 g fat (3g saturated), 1 mg cholesterol, 90 mg sodium, I g fiber.

Joyce Jue, San Francisco Chronicle, 9/2/92.

Posted by Stephen Ceideberg; October 19 1992.