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Vietnamese Rolls

Cuisine: Vietnamese
Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

2 cups 474mlChinese cabbage - thinly sliced
1/2 teaspoon 2.5mlKosher salt
1/2 cup 118mlTree ear fungus
1/2 lb 227g / 8ozBean sprouts
2 tablespoons 30mlSoy sauce
2 tablespoons 30mlWater
2 teaspoons 10mlCornstarch
8 oz 227gFirm tofu
1 tablespoon 15mlOil
2   Carrots
  Peeled and julienne
1   Onion - thinly sliced (small)
1 cup 237mlBamboo shoots - julienne
4 cups 640g / 22ozRice-flour wrappers (large)
  Or
16   Wheat flour wrappers
  Oil for deep-frying
16   Lettuce leaves (small)

Recipe Instructions

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 1/2 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.

Serve in a lettuce leaf.

Source:
Thai

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