Sauces And Appetizers Recipes - Vegetable Rolls

Ingredients

• 30g (1oz) bean thread vermicelli, soaked for 30 minutes

• 1 tbsp wood ear fungus, soaked for 30 minutes

• 5 dried black mushrooms, soaked for 30 minutes

• 1 small carrot

• 1/2 celery stalk

• 30g (1oz) canned bamboo shoots, drained

• 1 cube fried or compressed bean curd

• 1 small onion

• 1 spring onion

• 1 clove garlic

• 30g (1oz) fresh bean sprouts, chopped

• 1 1/2 tbsp fish sauce

• salt and black pepper

• 10 dried rice paper wrappers (banb trang)

• deep-frying oil

---

Method:

1. Drain the vermicelli well and cut into short lengths, place in a mixing bowl. Finely chop the drained wood ear fungus and mushrooms, discarding mushroom stems.

2. Cut the carrot, celery, bamboo shoots, bean-curd, onion and spring onion into fine shreds and mix with the vermicelli and mushrooms.

3. Mash the garlic, finely shred the ginger and add with chopped bean sprouts to the filling mixture. Season with fish sauce, salt and pepper and mix thoroughly with the fingers.

4. Make a thin syrup of sugar and water and brush over the rice papers to soften. As they become pliant enough to use, cut into quarters and place a portion of filling near the curved edge, folding this over the filling. Fold in the two sides then roll up firmly towards the point.

5. Deep-fry until crisp and golden, drain well and serve with salad greens fro wrapping, carrot pickle and softened rice paper wrappers. (if desired), and nuoc cham sauce or peanut sauce.