Fried Vegetarian Spring Rolls Cha Gio Chay

Ingredients

ACCOMPANIMENTS 1 vegetable platter 8 oz thin rice vermicelli (bun) or: 2 bunch japanese alimentary paste noodles (, somen). 1 peanut sauce or nuoc cham FILLING 1 oz cellophane (bean thread) noodles 1 tbsp dried tree ear mushrooms 6 dried chinese mushrooms 1 large carrot, finely shredded 1 large leek, white part only, chopped 6 water chestnuts, or 1/2 small jicama, peeled and chopped 1 lb firm bean curd (tofu), crumbled 1 cup fresh bean sprouts, coarsely choppe, d 6 garlic cloves, minced 3 tbsp nuoc mam (vietnamese fish sauce) 2 eggs 1/2 tsp freshly ground black pepper ASSEMBLY AND FRYING 1/2 cup sugar 40 small rounds of rice papers (banh trang),, 6 1/2 inches in di 1 peanut oil for frying

Advertisements

Preparation
 
The book notes that true Buddhist vegetarians would not use garlic or
fish sauce and would limit the dips to plain soy or plum sauce.
Unless you are in this category, Peanut Sauce (Nuoc Leo) and Nuoc
Cham are great dips as well.

Prepare the Vegetable Platter, noodles and dipping sauce. Set aside.

Soak the noodles in warm water and the mushrooms in hot water for 30
minutes; drain. Cut the noodles into 1/2-inch lengths. Remove and
discard the stems from the mushrooms; squeeze to extract most of the
soaking liquid. Mince all of the mushrooms.

Combine all of the filling ingredients in a large mixing bowl; blend
well with your hands. Set aside.

Assemble the rolls: Fill a large bowl with 4 cups of warm water and
dissolve the sugar in it.

Rice paper is quite fragile. Work with only 4 sheets at a time,
keeping the remaining sheets covered with a barely damp cloth to
prevent curling.

Immerse the rice paper, one sheet at a time, into the sweetened warm
water. Quickly withdraw it and lay it flat on a dry towel. Do this
with 4 sheets without letting them touch each other. The rice paper
will become pliable within seconds.

Fold over the bottom third of each round. Put 1 generous teaspoon of
filling in the center of the folded-over portion. Press it into a
compact rectangle. Fold one side of the paper over the mixture, then
the other side. Roll from the bottom to the top to completely
enclose the filling. Continue until all of the mixture is used. (The
rolls can be prepared 1 day in advance. Wrap and refrigerate.)

Fry the rolls: If possible use 2 skillets. Pour 1 to 1 1/2 inches
of oil into each skillet and heat to 325F. Working in batches, add
some of the rolls without letting them touch, or they will stick
together. Fry for 10 to 12 minutes, turning often, until golden and
crisp. Remove the rolls from the oil with tongs and drain on paper
towels. Keep warm in a low oven until all of th rolls are cooked.

To serve, each diner wraps a roll in a lettuce leaf along with some
noodles and selected items from the Vegetable Platter and dips the
package in the dipping sauce.

NOTE: The fried rolls can be frozen, then thawed and reheated in a
350F oven just to crisp and heat through.

Yield: 40 rolls.

From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori &
Chang. 1989.

Posted by Stephen Ceideberg; April 14 1991.

 

 
Servings:
1

 

Frijole Mole Chili
Cook onion and carlic in oil in large saucepan or Dutch oven until onion is tender but not brown. Add remaining ingredients except optional toppings; bring to a boil. Reduce heat; cover and simmer 10 minutes. Uncover; continue to simmer 10 minutes, stirring occasionally. Ladle i (Upload by user)

Fruit Crisp
Place fruit in an 8 1/2 inch round glass dish. Sprinkle wiht lemon juice. In a large bowl, cut butte into flour with a pastry cutter. Stir in remaining ingredients. Sprinkle mixture evenly over apples and pears. Microwave, uncovered, on high for 11 to 13 minutes, or until f (Upload by user)

Fruit Shake Non Dairy
Use raw almonds. Freeze strawberries, bananas, blueberries, peaches, or fruit of your choice. Place almonds in blender and grind to fine powder. Add syrup and 1 c water. Blend 1 2 minutes until smooth. With blender running on high, slowly add remaining water. Blend 2 minutes. P (Upload by user)

Fruit Sorbet
In a sm. saucepan combine the water and sugar. Heat and stir mixture till sugar is dissolved. Cool to room temp. Add the frozen concentrate and the orange peel; stir till the concentrate is dissolved. Freeze in a 1 or 2 qt ice cream freezer according to manufacturer s direc (Upload by user)

Fruit Soup Veg Times
Wash & soak the dried fruit for 30 minutes. Pour fruit & water into a pressure cooker. Cover, set control at 15 & cook over heat till pressure is reached. Reduce heat & cook for 6 minutes. Cool naturally for 5 minutes. Run under cold water. Add cinnamon, lemon & (Upload by user)

Fruit Stuffed Acorn Squash
Cut squash in half and remove seeds. Place squash, cut side down, in shallow baking dish. Add boiling water. Cover and bake at 350 degrees for 35 to 45 minutes or until tender. Turn cut side up; set aside. Combine remaining ingredients and spoon into squash halves. Cover an (Upload by user)

Fruity Gazpacho
Blend the tomatoes & lemon juice until smooth. Stir in the stock & season with salt & pepper. Stir in the remaining vegetables & fruits. Cover & chill for at least 1 hour to allow the flavours to blend. Just before serving, stir in the parsley. Serve with oatcake (Upload by user)

Gado Gado Vegetable Salad With Peanut Sauce
Steam or parboil the carrots & potato slices for 5 minutes. Then cook the cabbage, bean sprouts & cucumber for 1 2 minutes. Drain the vegetables and leave them to cool. If using tofu, heat 1 Tbsp oil in wok or pan & cook it for 3 5 minutes, turning from time to time unti (Upload by user)

Galloping Horses Vegetarian Version
Using a blender or mortar & pestle, blend the garlic, cilantro roots, sake & peppercorns into a paste. Add the vegetable oil to a skillet over medium heat. Add the paste & stir fry until the aroma is released, a few seconds. Add the shiitake & stir fry until cooked. (Upload by user)

Garden Gazpacho
Chill vegetables. Extract juice from tomatoes. Blend 1 1/2 cups tomato juice, all of pulp and miso until smooth. Extract juice from carrots and reserve 2 cups juice. Extract juice from lemon and reserve all of juice. Extract juice from celery and reserve 1/2 cup ju (Upload by user)
TAG: juice, extract, reserve, ,

Garden Pasta Sauce Vegan
A simple package of frozen vegetables makes this one of our favorite and most interesting pasta sauces. This recipe makes a lot and you ll be glad. * Broccoli, cauliflower and carrots or whatever you prefer. In a large nonstick saucepan over medium heat. Add onions and garlic. C (Upload by user)
TAG: pasta, ,

Garlic Chickpea Dip
Blend the chickpeas till well pureed. Squeeze the garlic cloves from their skins & add to the chickpeas. Put in the oil, lemon juice & tahini. Blend again. Add pepper & parsley & mix well. Put the mixture into an oiled mould & chill for 2 hours. Turn it onto (Upload by user)
TAG: garlic, ,

Garlic Broth
Wrap garlic & bay leaf in a cheesecloth. Place with all other ingredients in a soup pot. Cover & bring to a boil. Loweer heat & simmer for 25 minutes. Remove from heat & let cool slightly. Remove garlic & bay leaf. Puree the broth & vegetables in a blender. S (Upload by user)
TAG: garlic, broth, ,

Garlic Buttered Nuts
Loosen and remove the almond skins by pouring boiling water over them and refreshing in cold water. Rub the brown skins off the peanuts. Melt the butter and oil with the garlic in a heavy frying pan and toss the nuts in it over a moderate heat for 3 to 5 minutes or until they ar (Upload by user)
TAG: garlic, ,

Garlic Soup Veg Times
Bring water to a boil. Add vegetables, garlic & spices. Cook over medium heat for 20 to 30 minutes. Puree & serve. "Vegetarian Times Cookbook"     strongServings:6/strong   (Upload by user)
TAG: times, garlic, ,

Garlic Soup Vegan
This recipe is called garlic soup because it has so much garlic in it but it is actually a very hearty soup with a very sweet garlic flavor. It is well worth the time it takes to peel the garlic but you must use fresh garlic do not replace with dried minced. Place 2 cups of the (Upload by user)
TAG: garlic, ,