*  Exported from  MasterCook  *
 
                         VIETNAMESE IMPERIAL ROLLS
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Vietnamese                       Appetizers
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Warm water
      1/4   c            Sugar
                         Sixteen 8-inch round dried
                         -rice paper wrappers
                         Peanut oil for deep-frying
                         Lettuce leaves
                         Fresh mint leaves
                         Cilantro leaves
                         -----FILLING-----
    3       tb           Small dried tree ear
                         -mushrooms
    2       oz           Bean thread noodles
    1       lb           Ground pork butt
    4                    Garlic cloves, finely minced
    4                    Shallots, minced
    1       tb           Fish sauce
      1/2   ts           Pepper
    1       c            Grated carrot
    1       c            Bean sprouts, tailed
                         -----DIPPING SAUCE-----
    1                    Garlic clove, squeezed
                         -through a garlic press
      1/2   tb           Sugar
    4       tb           Fresh lime juice
    3       tb           Fish sauce
    1                    Fresh or dried red chile
                         -seeded, finely minced
    3       tb           Water
    1       tb           Finely grated carrot
 
   Here’s scanned recipe number two++another recipe for a perennial
   favorite, Cha gio or Vietnamese Spring Rolls.  I haven't tried this
   one yet, but it’s from Joyce Jue, the SF Chron columnist and her
   stuff is usually bang-on.
   
   In 2 separate bowls, soak the tree ears and the bean thread noodles
   in warm water until soft and pliable, about 6 minutes.  Rinse tree
   ears and drain. Remove and discard any hard centers.  Coarsely chop
   and set aside, Drain the noodles and roughly chop into about 2-inch
   lengths; set aside.
   
   Mix together the pork, garlic, shallots, fish sauce and pepper.  Add
   tree ears, noodles, carrots and bean sprouts; mix together with your
   hands.
   
   Nuoc Cham Dipping Sauce:  Combine garlic, sugar, lime juice, fish
   sauce, chile and water; let sit at room temperature for at least 10
   minutes, When ready to use, strain into a small bowl and add grated
   carrot. Makes 1/2 cup.
   
   To form spring rolls:  Combine warm water and sugar in a wide shallow
   pan (such as a cake pan).  Immerse 1 wrapper in the sugar water for a
   second and immediate immediately place it flat on the counter or on a
   wet, wrung-out, kitchen towel.  Let sit until it wrinkles and softens
   to a pliable skin, about 1 minute, sometimes longer.
   
   Using your hands, shape 3 tablespoons of filling into a tight compact
   log, about 1-inch in diameter and 4 to 5 inches long.  Place the log
   along the bottom third of the wrapper.  Roll the bottom edge over the
   log, then roll it over the filling once more.  Make sure the wrapper
   is taut around the filling.  Fold the outside wrapper edges inward to
   enclose the ends. Roll up to seal.  If there is a tear in the
   wrapper, bandage it with a soften softened rice paper remnant.
   
   Set rolls seam side down on a lightly oiled baking sheet and cover
   with a damp towel.  Continue making the remaining rolls.
   
   To deep fry rolls:  Pour 2 inch inches of oil into a wok or deep-fat
   fry fryer.  Heat to 325F.  Add a few rolls at a time.  Do not crowd.
   Fry for 10 seconds.  Immediately increase heat to high (375F).
   Continue to fry, turning occasionally, until golden brown, about 6 to
   8 minutes.
   
   Remove rolls to paper towels to drain.
   
   Serving suggestions:
   
   Cut fried rolls crosswise into 1 1/2-inch pieces .  Dip into sauce and
   enjoy as an appetizer.  Or, wrap rolls lettuce leaves with sprigs of
   coriander and mint.  Dip into sauce and eat as a light lunch or part
   of a multi course meal.
   
   NOTE:  If you're working ahead, place the rolls (unfried) on a tray
   with a sheet of plastic wrap be between each layer, and refrigerate
   them overnight, wrapped in plastic.  Don't keep them longer than 1
   day. Fried, cooled rolls may be sealed in airtight freezer bags and
   frozen for up to 2 months.  To reheat, thaw, place on a baking sheet
   and bake at 350F for 10 minutes.
   
   Makes 16 rolls.
   
   PER ROLL:  175 calories, 5 g protein, 18 g carbohydrate, 8 g fat (3g
   saturated), 1 mg cholesterol, 90 mg sodium, I g fiber.
   
   Joyce Jue, San Francisco Chronicle, 9/2/92.
   
   Posted by Stephen Ceideberg; October 19 1992.
  
 
 
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