Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Vegetable Spring Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
1 Ounce(s) Cellophane noodles
soaked in warm water for
20 min drained and
chopped fine
2 Squares bean curd
Finely chopped
3 Potatoes, peeled and
cut paper thin with a
peeler and then shredded
1 Tablespoon(s) Tree ears, soaked in
warm water 20 min
drained and chopped
1 Cup(s) Bean sprouts
1 Carrot, peeled paper thin
cut into 1 inch sections
and shredded
1 White part of leek, chopped
1 Dash(s) Black pepper
10 Dried rice papers
banh trang
2 Cup(s) Peanut Oil
Directions:
~- Combine all ingredients except rice papers and oil. Cut the
ricepapers into quarters. Wet the surface of each paper with water
(useyour fingers or a brush) and within about 1 min the paper will
becomeflexible enough to be filled. Place about 1 tbsp of the filling
on eachpaper and roll. Heat the oil in a wok to about 350 deg. F. Place
rolls,flaps-down, into oil and cook 20 min (10 min each side),
untilcompletely done. Serve with Buddhist Nuoc Leo. ~- Disclaimer:
Thisrecipe is fat-city. There is another form of spring roll skin which
isinherently sticky and stretchy (white and barely opaque), and
doesn'trequire deep frying. (One could lighly saute the carrots and
potatoesbeforehand.) I can't remember what this wrapper is called. BTW
- Withthis alternate type of "spring roll" fresh chinese parsley or
cilantrois often included. ~- Side note: About forming a spring roll
fromquartered rice paper... Roll down once V: ***** ***** *****
*** FILLING ***: Then turn in -> ** FILLING
** <- Turn in * * * * *
* * * |Continue rolling * * | down
* * V * * *From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 434
Calories From Fat: 383
Total Fat: 43.3g
Cholesterol: <1mg
Sodium: 34.6mg
Potassium: 229.8mg
Carbohydrates: 11.9g
Fiber: 1.2g
Sugar: <1g
Protein: 1.3g


Scale this recipe to Servings [?]