Vietnamese Rolls


2 cups Chinese cabbage, thinly sliced
teaspoon Kosher salt
cup Tree ear fungus
2 tablespoons Soy sauce
2 tablespoons Water
2 teaspoons Cornstarch
8 ounces Firm tofu
1 tablespoon Oil
2 Carrots, peeled and julienned cut
1 small Onion, thinly sliced
1 cup Bamboo shoots, julienned cut
4 lrgs Rice-flour wrappers -or-
16 Wheat flour wrappers
Oil for deep-frying
16 smalls Lettuce leaves


Place cabbage in a colander, and sprinkle with salt. Leave for 20 minutes, then rinse, drain, and pat dry. Soak tree ear fungus in water for 10 minutes to rehydrate. Remove string-like tails from bean sprouts. Mix together soy sauce, the water, and cornstarch. Slice tofu into strips 1/2 inch by 2 inches. Heat oil in a wok or large skillet. Add carrots, cabbage, tree ear fungus, onion, bean sprouts, and bamboo shoots. Toss and cook over high heat for 1 to 2 minutes. Add soy-co
Reserve until all are completed. Pour oil in a wok or deep saucepan to a depth of 3 inches. Heat to 370 degrees. Add one or two spring rolls at a time and cook for 2 minutes on the first side. Tur! ! n and cook for 1 minute on the other side. Drain on paper towels.
Serving Ideas : Serve in a lettuce leaf.




rizmec's picture

The picture attached is Goi Cuon, a fresh meat and veggie roll in rice paper - not fried. The recipe is for Cha Gio, the Vietnamese version of a fried spring roll...


1.25 cups


Sunday, February 14, 2010 - 8:33am



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