Recipe 4 All: Vegetable Spring Rolls Recipe — Every recipe in the World on this site.

Recipe 4 All: Vegetable Spring Rolls Recipe

Vegetable Spring Rolls

Yield: 10 servings
1oz Cellophane noodles
2  Squares bean curd
3sm Potatoes; peeled and
1tablespoon Tree ears; soaked in
1cups Bean sprouts
1md Carrot; peeled paper thin,
1  White part of leek; chopped
1ds Black pepper
10  Dried rice papers
2cups Peanut oil

Combine all ingredients except rice papers and oil. Cut the rice papers into quarters. Wet the surface of each paper with water (use your fingers or a brush) and within about 1 min the paper will become flexible enough to be filled. Place about 1 tbsp of the filling on each paper and roll. Heat the oil in a wok to about 350 deg. F. Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done.

Serve with Buddhist Nuoc Leo.

Disclaimer: This recipe is fat-city. There is another form of spring roll skin which is inherently sticky and stretchy (white and barely opaque), and doesn't require deep frying. (One could lighly saute the carrots and potatoes beforehand.) I can't remember what this wrapper is called. BTW - With this alternate type of "spring roll" fresh chinese parsley or cilantro is often included.

Side note: About forming a spring roll from quartered rice paper...

Roll down once V

***** ***** ***** *** FILLING *** Then turn in -> ** FILLING ** <- Turn in * * * * * * * *

Your Vegetable Spring Rolls is ready. Buon appetito!

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