Ingredients Jump to Instructions ↓


  2. 8 oz thin rice vermicelli or 2 bunches Japanese alimentary paste noodles

  3. Peanut sauce or Nuoc Cham

  4. 1 oz cellophane (bean thread) noodles

  5. 1 tb dried tree ear mushrooms

  6. 6 dried Chinese mushrooms

  7. 1 lg carrot, finely shredded

  8. 1 lg leek, white part only, chopped

  9. 6 water chestnuts, or 1/2 sm Jicama, peeled and chopped

  10. 1 lb firm bean curd (tofu), crumbled

  11. 1 c fresh bean sprouts, coarsely chopped

  12. 6 garlic cloves, minced

  13. 3 tb nuoc mam (Vietnamese fish sauce)

  14. 2 eggs

  15. 1/2 ts Freshly ground black pepper

  16. 1/2 c Sugar

  17. 40 sm Rounds of rice papers (banh trang),

  18. 6 1/2 inches in diameter

  19. Peanut oil for frying

  20. Prepare the Vegetable Platter, noodles and dipping sauce. Set

  21. aside.

  22. Soak the noodles in warm water and the mushrooms in hot water for 30 minutes, drain. Cut the noodles into 1/2-inch lengths. Remove

  23. and discard the stems from the mushrooms, squeeze to extract most

  24. of the soaking liquid. Mince all of the mushrooms.

  25. Combine all of the filling ingredients in a large mixing bowl,

  26. blend well with your hands. Set aside.

  27. Assemble the rolls: Fill a large bowl with 4 cups of warm water

  28. and dissolve the sugar in it.

  29. Rice paper is quite fragile. Work with only 4 sheets at a time,

  30. keeping the remaining sheets covered with a barely damp cloth to

  31. prevent curling.

  32. Immerse the rice paper, one sheet at a time, into the sweetened

  33. warm water. Quickly withdraw it and lay it flat on a dry towel.

  34. Do this with 4 sheets without letting them touch each other. The

  35. rice paper will become pliable within seconds.

  36. Fold over the bottom third of each round. Put 1 generous teaspoon

  37. of filling in the center of the folded-over portion. Press it into a compact rectangle. Fold one side of the paper over the mixture,

  38. then the other side. Roll from the bottom to the top to completely

  39. enclose the filling. Continue until all of the mixture is used.

  40. (The rolls can be prepared 1 day in advance. Wrap and refrigerate.)

  41. 2 skillets. Pour

  42. 1 to 1 1/2 inches

  43. of oil into each skillet and heat to 325F. Working in batches,

  44. add some of the rolls without letting them touch, or they will

  45. 10 to 12 minutes, turning often, until

  46. golden and crisp. Remove the rolls from the oil with tongs and drain on paper towels. Keep warm in a low oven until all of th

  47. rolls are cooked.

  48. To serve, each diner wraps a roll in a lettuce leaf along with some

  49. noodles and selected items from the Vegetable Platter and dips the

  50. package in the dipping sauce.

  51. The fried rolls can be frozen, then thawed and reheated in a 350F

  52. oven just to crisp and heat through.

  53. Yield: 40 rolls.


  55. 1/2 c plum preserves

  56. 1 tb vinegar

  57. 1 tb soy sauce

  58. 1/8 ts garlic powder

  59. 1/8 ts ground ginger

  60. 1 ds ground red pepper


Send feedback