Vegetable Spring Rolls

60 minutes Prep: 40 minutes Cook: 20 minutes

1131 calories per serving view nutrition facts

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1	ounce	cellophane noodles	soaked in warm water for 20 minutes, drained and chopped fine
2	each	bean curd	squares, chopped fine
3	small	baking potatoes	peeled, cut paper thin, shredded
1	tablespoon	tree ears	soaked in warm water for 20 minutes, drained, chopped
1	cup	bean sprouts
1	medium	carrot	cut paper thin, cut into 1 inch sections, shredded
1	each	leek	white part, chopped
1	dash	black pepper
10	each	rice	papers, dried, (banh trang)
2	cups	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 degrees F.

Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done.

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 sauté the carrots and potatoes beforehand.)

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Serving Size 53g

Amount per Serving

Calories 1131 38% of calories from fat