Fried Vegetarian Spring Rolls(Cha Gio Chay)

* Exported from MasterCook Mac *

Fried Vegetarian Spring Rolls (Cha Gio Chay)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetarian
Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----ACCOMPANIMENTS-----
Vegetable Platter
1 Thin rice vermicelli (bun) -- (8 ounces) OR:
2 bn Japanese alimentary paste -- noodles
(somen).
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 199ise, then roll up bringing the
sides in, moistening wrapper edges with egg to seal. ( at this point
you may cover and refrigerate for up to 8 hours.)
Into a 2 to 3 quarts pan, pour oil to a dept of 1-1/2in and heat to
340deg. on a deep frying thermometer. (If using egg rolls, heat to
360deg.) Add 4 or 5 lumpia; cook, turning as needed, until golden
brown (2-3 min). Remove with a slotted spoon and drain on paper
towels; keep warm in a 200deg. oven. Repeat with remaining lumpia.
Serve with sweet & sour sauce



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Per serving: 71 Calories; 4g Fat (55% calories from fat); 6g Protein; 2g
Carbohydrate; 181mg Cholesterol; 882mg Sodium

NOTES : Categories: Filipino, Porc, Shrimp, Chestnut
Yield: 2 doze