Vegetable Spring Rolls
Yield
10 servingsPrep
40 minCook
20 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
cellophane noodles
soaked in warm water for 20 minutes, drained and chopped fine |
* |
| 2 | each |
bean curd
squares, chopped fine |
* |
| 3 | small |
russet potatoes
peeled, cut paper thin, shredded |
*
|
| 1 | tablespoon |
tree ears
soaked in warm water for 20 minutes, drained, chopped |
* |
| 1 | cup |
mung bean sprouts
|
|
| 1 | medium |
carrots
cut paper thin, cut into 1 inch sections, shredded |
|
| 1 | each |
leeks
white part, chopped |
*
|
| 1 | dash |
black pepper
|
*
|
| 10 | each |
rice
papers, dried, (banh trang) |
*
|
| 2 | cups |
peanut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
cellophane noodles
soaked in warm water for 20 minutes, drained and chopped fine |
* |
| 2 | each |
bean curd
squares, chopped fine |
* |
| 3 | small |
russet potatoes
peeled, cut paper thin, shredded |
*
|
| 15 | ml |
tree ears
soaked in warm water for 20 minutes, drained, chopped |
* |
| 237 | ml |
mung bean sprouts
|
|
| 1 | medium |
carrots
cut paper thin, cut into 1 inch sections, shredded |
|
| 1 | each |
leeks
white part, chopped |
*
|
| 1 | dash |
black pepper
|
*
|
| 1E+1 | each |
rice
papers, dried, (banh trang) |
*
|
| 473 | ml |
peanut oil
|
|
Directions
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 tablespoon of the filling on each paper and roll.
Heat the oil in a wok to about 350℉ (180℃).
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.)
