Sauces And Appetizers Recipes - Vegetarian Rice Rolls

Ingredients

• 500g (1lb) fresh rice noodle dough

• 100g (3 1/2oz) canned bamboo shoots, drained

• 30g (1oz) cloud ear fungus, drained

• 2 spring (green) onions

• 2 cloves garlic

• 1/2 cup oil

• salt and pepper

• 1 small onion, very finely sliced

• Vietnamese sauce (nuoc cham)

---

Method:

1. Cut the dough into 20 x 10 cm (8 x 4 inch) pieces. Very finely chop the bamboo shoots, fungus, onions and garlic and sauté lightly in 2 tablespoons oil.

2. Add salt and pepper to taste, remove from the pan and set aside. Rinse the pan, add remaining oil and when hot fry the sliced onion until crisp and golden brown, remove and drain on absorbent paper.

3. Place a portion of the filling along the centre of each rice sheet and fold over. Arrange on a lightly oiled plate and set in a steamer over simmering water. Cook for about 10 minutes.

4. Drain and liquid from the plate, scatter the fried onion on top and serve at once with the sauce to use as a dip.