Vietnamese vegetable rolls
18 Rolls
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Egg whites (about 4 eggs) |
| ½ | teaspoon | Honey |
| ⅛ | teaspoon | Turmeric |
| Salt | ||
| 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 |
Directions
DIPPING SAUCE
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.
DIPPING SAUCE:
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
38 calories
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