Vietnamese rolls

Yield: 8 Servings

Measure Ingredient
2 cups Chinese cabbage; thinly sliced
½ teaspoon Kosher salt
½ cup Tree ear fungus
½ pounds Bean sprouts
2 tablespoons Soy sauce
2 tablespoons Water
2 teaspoons Cornstarch
8 ounces Firm tofu
1 tablespoon Oil
2 Carrots; peeled and julienned cut
1 small Onion; thinly sliced
1 cup Bamboo shoots; julienned cut
4 larges Rice-flour wrappers -or-
16 Wheat flour wrappers
Oil for deep-frying
16 smalls Lettuce leaves

Place cabbage in a colander, and sprinkle with salt. Leave for 20 minutes, then rinse, drain, and pat dry. Soak tree ear fungus in water for 10 minutes to rehydrate. Remove string-like tails from bean sprouts. Mix together soy sauce, the water, and cornstarch. Slice tofu into strips ½ inch by 2 inches. Heat oil in a wok or large skillet. Add carrots, cabbage, tree ear fungus, onion, bean sprouts, and bamboo shoots. Toss and cook over high heat for 1 to 2 minutes. Add soy-cornstarch mixture and tofu, and stir to cook for another 30 seconds. Remove to a bowl and cool. Quarter rice-flour wrappers or use whole spring roll wrapper. Place a rounded tablespoon of filling on each wrapper. Roll wrapper to enclose filling, tucking in ends as you roll. Brush edge with water and press to seal.

Reserve until all are completed. Pour oil in a wok or deep saucepan to a depth of 3 inches. Heat to 370 degrees. Add one or two spring rolls at a time and cook for 2 minutes on the first side. Tur! ! n and cook for 1 minute on the other side. Drain on paper towels.

Serving Ideas : Serve in a lettuce leaf.

NOTES : Yield: 8 servings. Recipe by: © 1995 Cole Group, Inc.

Posted to MC-Recipe Digest V1 #1067 by Nancy <BNRead@...> on Jan 31, 1998

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