HOW TO MAKE VEGETABLE ROLLS

[Hoahau]

You can use just about anything you’d like as a filling for spring rolls. Vegetables should be either lightly steamed or sauteed and sliced into thin slivers. If you’re using noodles, I find it works best to break them in half before cooking so they’re not too long. Fresh herbs are wonderful to use in spring rolls as well.

Submerge 2-3 spring roll wrappers  at a time in hot (not boiling) water until completely pliable, about 15 seconds. Wrappers will become fragile, so I recommend using your hands for this. Remove from water and lay one wrapper on a flat surface, setting others aside. If your wet wrappers have small holes in them, place the holes closest towards yourself on your flat surface. For larger holes, use a double layer of wrappers.

Spoon about 2 tablespoons of your filling horizontally on your wrapper, just below the middle.

Fold the bottom of the wrapper up over the filling and gently press down.

Fold in both of the sides of the wrapper and gently press to seal.

Continue rolling the spring roll up towards the top of the wrapper. If your wrapper won’t seal closed, sprinkle the top with a bit of water or make a roux of one part water and one part cornstarch to use as a sealant.

Serve with dipping sauce and enjoy! For a vegan egg roll, simply deep dry your finished spring roll and viola!

[Hoahau]

Không biết ở quán bác này có nem cuốn không nhỉ, em góp một bài nè.

 How about a Spring Roll or Summer Roll? It''s a cool, easy, and an efficient process that yields a delectable prize. Did you know that Spring/Summer Rolls are Egg Rolls that are not fried? Because they are not fried, they are very low in fat and calories! Not only are these Rolls tasty, but they are also healthy. These are good as a starter or a main course.

Pre-made wrappers and bottled dipping sauces are readily available in Asian markets and the Asian section of most supermarkets.

Secrets of great Spring/Summer rolls are to use the freshest ingredients available, to moisten the rice-paper wrappers until they are pliable but not too wet, and to roll the bundles tightly. The beauty of spring rolls is that you can you just about any ingredients you like

Check out Linda''s Appetizer Recipes for more great appetizer ideas.

 Spring Rolls - Summer Rolls

1 pound cooked shrimp, prawns, lobster, or crab meat
Cellophane noodles (Bean thread noodles)*
1 tablespoons seasoned rice vinegar
Red or Boston lettuce leaves, leaves separated, rinsed and dried (tough ribs discarded)
Fresh mint leaves, washed, dried, and coarsely chopped
Fresh basil leaves, washed, dried, and coarsely chopped
Fresh cilantro leaves, washed, dried, and coarsely chopped
Coarsely shredded carrot
Spring Roll Wrappers (rice paper rounds), 8 1/2-inches in diameter***

* Bean thread noodles are the thin clear noodles made from ground mung beans or (the cheaper version) mung bean flour. Because of their appearance, they are also called transparent or cellophane noodles. Look for bean thread noodles online, in the ethnic or pasta section of natural food stores, or in specialty or Asian markets. Store them, unopened, in a cool, dry cupboard for six to eight months.

** Spring Roll Wrappers or Rice Paper Wrapper can be found online and near the fried noodles in Asian markets. They will keep in your cupboard indefinitely. As they are fragile, keep them flat and handle them gently.

If using shrimp or prawns, sliced them in half lengthwise.

Cover bean thread noodles with boiling water and let soak 15 minutes; drain well in a sieve or colander. Pat dry between paper towels and toss with rice vinegar. Cover and refrigerate until ready to use.


(1)  Fill a pie plate or bowl with lukewarm water. Immerse rice paper in warm water for a few seconds to soften them up just until soft but still flexible (work with one rice paper at a time, being gentle as they break easily when brittle). Remove from water and place rice paper on a kitchen towel and let rest approximately 30 seconds until it''s more pliable.

 (2) Arrange one piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Top with some of the seafood, noodles, mint, basil, cilantro, and carrot (don''t overfill). Make sure the ingredients are not clumped together in the center, but evenly distributed from one end to the other. Note: The fillings may be placed on the rice paper in any order your desire.

(3) Pressing down on the filling with your fingers (pressing down on the ingredients is particularly important because it tightens the roll), fold the bottom end of the sheet (side nearest you) over the top of the fillings and roll into a cylindrical shape halfway.

(4) Fold the left and right sides inward and complete rolling the remaining half (If rice paper is too dry to seal, moisten unsealed edges with a little more hot water). Transfer summer roll to a plate, seam-side down, and cover with dampened paper towels. Make additional roll in the same manner.

NOTE: Spring rolls can be made a day ahead. Cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate. Refrigerating firms and toughens the wrappers and noodles slightly (if they are a little dry, wipe them gently with a damp cloth).

Bring rolls to room temperature before halving and serving. To serve, halve rolls on the diagonal and place the rolls upright on your serving platter. Serve with your favorite dipping sauces.

For an appetizer, serve one or two halves per person. As a main course, serve at least six halves per person.

[Búp bê tóc bạch kim]

Spring Rolls

Ingredients (use vegan versions):

    12 spring roll wrappers (rice paper)
    6 oz. firm tofu (not silken)
    2 tablespoon or more soy sauce, tamari, or Braggs Liquid Aminos
    6 oz. thin rice noodles (vermicelli)
    48 fresh mint leaves
    1/4 head leaf lettuce
    3 shredded carrots (optional)
    spring roll sauce (see below)

Directions:

This recipe makes 12 rolls.

You can get the spring roll wrappers at an oriental grocery store, and they will keep on your shelf indefinitely.  They are fragile; keep them flat and handle them gently.  Be sure they are made of rice.  You CANNOT substitute egg roll wrappers in this recipe.  The round ones, about 8 1/2 inches in diameter, are the easiest to work with.  I like the Flying Goose brand, although the brand with a rose on the front works well, too.

Slice the tofu into 1/2 inch slices.  Pat dry with paper towels.  Press it for an hour or so if you have time.  Put the tofu slices on a nonstick cookie pan.  Add the soy sauce, trying to keep it on the tofu as much as possible.  Bake at 325 for about 45 minutes, turning occasionally and adding more soy sauce if they look like they can absorb more.  When they are nice and brown and dry, cut them into strips, about the size of French fries.  You will need one strip per spring roll.  (If you don''t have time to bake the tofu, cut it into strips and fry it with the soy sauce on a nonstick skillet for a few minutes, carefully turning each strip, trying to crisp it up a little on each side.)  Set aside.

Wash and dry the lettuce.  Tear it into 3 or 4 inch pieces, removing stems and crisp veins.  Your lettuce needs to be on the limp side.  Any crisp pieces will tear the spring roll wrappers when you try to roll them.

Wash and dry the mint.  Remove all stems! Set aside.  (If you can''t get fresh mint, you can substitute fresh cilantro, but the spring rolls will taste completely different, and my family would rather I not make them if I don''t have mint.)

Shred or grate the carrots.  Again, they need to be small enough pieces that they are not crisp.  You may prefer your spring rolls without the carrots.

Throw the rice vermicelli into boiling water and cook until just done, about 2 or 3 minutes.  Pour into a colander, and rinse with cool water. The noodles need to be well drained and cool enough to handle.  Set aside.

Put an inch or two of water in a pan that is big enough to hold the spring rolls.  (Cool water works fine).  Separate the wrappers, and stack them in the water, making sure each one is completely covered with water before putting in the next one.  Leave the wrappers in the water until they are flexible (about 2 or 3 minutes).  Remove the whole stack at once, and place them on a clean wet kitchen towel, covering them with another damp towel.

Now you are ready to assemble them.  Carefully remove one wrapper and put it on another surface (I use a bamboo sushi mat, but you could easily use another damp towel.  If you use a plate, dump off the excess water between each spring roll.)  Working quickly, put onto the wrapper 3 or 4 small pieces of lettuce, 4 leaves of mint, a handful of rice noodles, one strip of tofu, and a few tablespoons of carrots if desired.  Quickly fold the bottom of the wrapper over the pile, fold in the sides, and continue to roll up.  After I''ve done four or five, I wrap each in plastic wrap to keep them from drying out too much.  If one of them is falling apart, wrap it in plastic wrap immediately.  Have a piece of plastic wrap cut and ready in case one is falling apart.  (If you are serving them to company, start over with a new wrapper on the ones that are falling apart.) If a lot of them are falling apart, then something may not be drained well enough, or you may be trying to fill them too full, or some of your wrappers may be defective with too many tears and holes, or too thin.

Serve cold or room temperature with sauces of your choice.  NOTE:  you do not EVER cook these spring rolls.  When you finish rolling them up, they are done!  They will keep in the refrigerator for a day or two.  They travel well for lunches and outings.  For an appetizer, serve one or two per person.  As a main course, count on at least three per person.

SAUCES:  These are good with a peanut sauce, but that wouldn''t be fatfree.  They are also good with a plum sauce.  If anyone has a good plum sauce recipe, please send it to me.  I serve them with the sweet sauce below AND a bottled chili sauce (I like Sriracha Hot Chili Sauce, made by Huy Fong Foods, Inc.)

Sweet Sauce For Spring Rolls

Makes enough for about 3 dozen spring rolls.

Ingredients (use vegan versions):

    4 tablespoon sugar
    1/4 cup soy sauce
    1 cup broth or water
    2 tablespoon corn starch
    1/4 cup cold water
    1 clove garlic, crushed with 1/4 ts. salt

Directions:

Combine vegan sugar, soy sauce, and broth.  Bring to a boil.  Add corn starch mixed smoothly with the cold water, and stir until the mixture thickens some.  Simmer, stirring for 1 minute.  Stir in garlic.  Serve any temperature.

This is delicious!I put a small dish of hot water and shredded ingredients& chilli dip on the table and we make our own as we go.(I wouldn''t recomend this if you have small children.)The hot water is for the uncooked rice paper.Just dip part of the rice paper in the water and gently rotate it as it cooks.Its a lot of fun.  The rice paper I use has a rose on it and is called -Sunrise Elephant Brand- Vietnamese Rice Paper-Banh Trang.

[Khổng Hoàng Tình]

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