Vegetable Spring Rolls

Name: Vegetable Spring Rolls
Ingredients: 1 lb. cellophane noodles, soaked in warm water for 20 minutes, drained and finely chopped; 2 squares fried bean curd, finely chopped; 3 sm. potatoes, peeled and cut paper thin with a peeler and then shredded; 1 tbsp. tree ears, soaked in warm water for 20 minutes, drained and chopped; 1 cup bean sprouts; 1 md. carrot, peeled paper thin, cut into 1-inch sections and shredded; 1 white part of leek, chopped; 1 dash black pepper; 10 dried rice papers (banh trang); 2 cups peanut oil

10 ingredients

7 steps

Ingredients

1 lb. cellophane noodles, soaked in warm water for 20 minutes, drained and finely chopped
2 squares fried bean curd, finely chopped
3 sm. potatoes, peeled and cut paper thin with a peeler and then shredded
1 tbsp. tree ears, soaked in warm water for 20 minutes, drained and chopped
1 cup bean sprouts
1 md. carrot, peeled paper thin, cut into 1-inch sections and shredded
1 white part of leek, chopped
1 dash black pepper
10 dried rice papers (banh trang)
2 cups peanut oil

Directions

1

Combine all ingredients except rice papers and oil.
2

Cut the rice papers into quarters.
3

Wet the surface of each paper with water (use your fingers or a brush) and within about 1 minute the paper will become flexible enough to be filled.
4

Place about 1 tbsp.
5

of the filling on each paper and roll.
6

Heat the oil in a wok to about 350F.
7

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