Vegetable Spring Rolls

Name: Vegetable Spring Rolls
Ingredients: 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

10 ingredients

8 steps

Ingredients

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

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 min the paper will become flexible enough to be filled.
4

Place about 1 tablespoon of the filling on each paper and roll.
5

Heat the oil in a wok to about 350F (180C).
6

Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done.
7

There is another form of spring roll skin which is inherently sticky and stretchy (white and barely opaque), and doesn't require deep frying.
8

(One could lighly saute the carrots and potatoes beforehand.)