*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Vegetarian
                 Ceideburg 2
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Vegetable Platter
    8       oz           Thin rice vermicelli (bun)
    2       bn           Japanese alimentary paste
                         -noodles (somen).
                         Peanut sauce or Nuoc Cham
    1       oz           Cellophane (bean thread)
    1       tb           Dried tree ear mushrooms
    6                    Dried Chinese mushrooms
    1       lg           Carrot, finely shredded
    1       lg           Leek, white part only,
    6                    Water chestnuts, or
      1/2   sm           Jicama, peeled and chopped
    1       lb           Firm bean curd (tofu),
    1       c            Fresh bean sprouts, coarsely
    6                    Garlic cloves, minced
    3       tb           Nuoc mam (Vietnamese fish
    2                    Eggs
      1/2   ts           Freshly ground black pepper
                         -----ASSEMBLY AND FRYING-----
      1/2   c            Sugar
   40       sm           Rounds of rice papers (banh
                         -trang), 6 1/2 inches in
                         Peanut oil for frying
   The book notes that true Buddhist vegetarians would
   not use garlic or fish sauce and would limit the dips
   to plain soy or plum sauce. Unless you are in this
   category, Peanut Sauce (Nuoc Leo) and Nuoc Cham are
   great dips as well.
   Prepare the Vegetable Platter, noodles and dipping
   sauce.  Set aside.
   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 and discard the stems from
   the mushrooms; squeeze to extract most of the soaking
   liquid.  Mince all of the mushrooms.
   Combine all of the filling ingredients in a large
   mixing bowl; blend well with your hands.  Set aside.
   Assemble the rolls:  Fill a large bowl with 4 cups of
   warm water and dissolve the sugar in it.
   Rice paper is quite fragile.  Work with only 4 sheets
   at a time, keeping the remaining sheets covered with a
   barely damp cloth to prevent curling.
   Immerse the rice paper, one sheet at a time, into the
   sweetened warm water. Quickly withdraw it and lay it
   flat on a dry towel.  Do this with 4 sheets without
   letting them touch each other.  The rice paper will
   become pliable within seconds.
   Fold over the bottom third of each round.  Put 1
   generous teaspoon 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, then the other side.  Roll from the bottom to
   the top to completely enclose the filling. Continue
   until all of the mixture is used.  (The rolls can be
   prepared 1 day in advance.  Wrap and refrigerate.)
   Fry the rolls:  If possible use 2 skillets.  Pour 1 to
   1 1/2 inches of oil into each skillet and heat to
   325F.  Working in batches, add some of the rolls
   without letting them touch, or they will stick
   together. Fry for 10 to 12 minutes, turning often,
   until 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 rolls are cooked.
   To serve, each diner wraps a roll in a lettuce leaf
   along with some noodles and selected items from the
   Vegetable Platter and dips the package in the dipping
   NOTE:  The fried rolls can be frozen, then thawed and
   reheated in a 350F oven just to crisp and heat through.
   Yield: 40 rolls.
   From “The Foods of Vietnam” by Nicole Rauthier.
   Stewart, Tabori & Chang. 1989.
   Posted by Stephen Ceideberg; April 14 1991.
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