*  Exported from  MasterCook Mac  *

               Fried Vegetarian Spring Rolls (Cha Gio Chay)

Recipe By     : The Foods of Vietnam by Nicole Rauthier, 1989
Serving Size  : 40   Preparation Time :0:00
Categories    : Appetizers                       Vietnamese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Vegetable platter
   8      oz            Thin rice vermicelli (bun) -OR-
   2      bn            Japanese alimentary paste
                        - noodles (somen)
                        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 a generous 1 ts 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" oil into each skillet
and heat to 325°F. 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 the 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 sauce.

Note:

The fried rolls can be frozen, then thawed and reheated in a 350°F
oven just to crisp and heat through.

Yield: 40 Rolls

Per serving: 71 Cal; 4 g Fat (55% CFF); 6 g Protein; 2 g Carbs;
181 mg Cholesterol; 882 mg Sodium

Posted by: Stephen Ceideberg; April 14 199?


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