Vegetable Spring Rolls

by Kathleen Morrison

Servings: 10 servings

INGREDIENTS

16 oz. 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 med. 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

INSTRUCTIONS

Combine all ingredients except rice papers and oil. Cut the rice papers into quarters. 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. Place about 1 tbsp. of the filling on each paper and roll.

Heat the oil in a wok to about 350°F. Place rolls, flaps-down, into oil and cook 20 minutes (10 minutes each side), until completely done.

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Tagged: asian, springrolls add tags

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