Vietnamese Rolls

Recipe Ingredients

2 cups	474ml	Chinese cabbage - thinly sliced
1/2 teaspoon	2.5ml	Kosher salt
1/2 cup	118ml	Tree ear fungus
1/2 lb	227g / 8oz	Bean sprouts
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Water
2 teaspoons	10ml	Cornstarch
8 oz	227g	Firm tofu
1 tablespoon	15ml	Oil
2		Carrots
		Peeled and julienne
1		Onion - thinly sliced (small)
1 cup	237ml	Bamboo shoots - julienne
4 cups	640g / 22oz	Rice-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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.