Vegetable Spring Rolls (Cha Cio Chay)
THE INGREDIENTS:
1 ounce of cellophane noodles, soaked in warm water for 20 minutes, drained and finely chopped
2 squares of bean curd, finely chopped
2 cups peanut oil
3 small potatoes, peeled and cut paper thin with a carrot peeler, then shredded
1 tablespoon tree ears, soaked in warm water for 20 minutes, drained and chopped
1 cup of bean sprouts
1 medium carrot, peeled and cut paper thin with a carrot peeler, then cut into 1-inch sections and shredded
1 white part of leek, chopped sprinkling of freshly ground black pepper
10 dried rice papers (banh trang)
Make a filling by combining all the ingredients except
the rice papers and oil. Cut or break the rice papers into quarters. Wet
the surface of each piece of rice paper with water. The rice paper will
become flexible and ready to be filled and rolled in about 1 minute.
Place about 1 tablespoon of filling on each paper, following the
directions for rolling spring rolls.
Heat the oil in a large frying pan, at least 10 inches in diameter, over
a high flame to about 350 degrees. Place the spring rolls in the oil,
flap side down. When all the rolls are in the pan, reduce the heat to
medium. Cook for 20 minutes, 10 minutes on each side, until completely
brown.
Serve the rolls with soy sauce.
Enjoy!
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