Yield: 18 Rolls
|½ cup||Egg whites (about 4 eggs)|
|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)|
|2||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
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