Imperial Rolls

---------- Recipe via Meal-Master (tm) v8.02

Title: IMPERIAL ROLLS
Categories: Chinese, Vegetarian, Appetizers
Yield: 6 servings

1/2 lb Cellophane noodles
2 lg Onions, sliced very thin
2 Green peppers, sliced thin
6 Cloves garlic, minced
2 Jalapeno peppers, minced
1/2 To 2/3 c sesame oil
7 Or 8 med shiitake mushrooms,
-sliced very thin
3 Carrots, shredded
1 c Mint leaves, chopped
1 bn Basil, chopped
1 bn Cilantro, chopped
1 5" piece ginger, peeled and
-minced
3/4 c Roasted peanuts, chopped
1/2 c Soy sauce
3 tb Teriyaki sauce
3 tb Black rice vinegar
1 tb Sugar
Juice from one lime
Black pepper to taste
1 pk Rice paper rounds
Vegetable oil for frying

These crispy rolls are made with Vietnamese rice paper
~ huge, round, translucent and very brittle. If you
cannot find these exotic rice paper sheets, you can
use filo dough instead (See Cook's Note). I must say,
the first time I used these rice papers I almost gave
up after only three minutes. Be patient and practice
a bit. Once you get the hang of it, the rest will go
smoothly. Be sure to use plenty of water when
spraying the sheets, roll as quickly as possible and
keep the sheets covered as you work. A challenge
indeed, but well worth the effort. Rice papers as well
as cellophane noodles can be found in any Asian
supermarket.

Soak the cellophane noodles in warm water for 2 or 3
minutes. Cut into 4" lengths and drain. Cook in
boiling water until done, about 4 or 5 minutes. Drain
and set aside.

Cook onions, green peppers, garlic and jalapeno
peppers in the sesame oil over high heat until wilted.
Stir frequently to prevent burning. When the
vegetables are wilted, add the shiitake mushrooms and
cook over low heat until they are soft but not mushy.
Place in a large bowl and cool. When the mixture is
cool, add all the remaining ingredients except the
rice paper and vegetable oil. Taste and adjust
seasonings.

To assemble: Take one sheet of rice paper out of the
package, dip in a large bowl of water, or spray using
a plastic spray bottle, and lay out on a flat surface.
Quickly place about 3 Tbs of the filling on the bottom
of the round and roll up, tucking the ends in as you
go. Seal with more water and set aside, seam side
down. Make all rolls in this fashion. Heat about 2"
of vegetable in a large skillet. When the oil it hot,
but not smoking, add the rolls in batches and cook
until golden brown on all sides. Remove from pan and
drain on lint-free towels; do not use paper towels as
the wrappers will stick to the paper. Serve
immediately.

COOK'S NOTE:

If using filo dough, cut sheets into long rectangles,
approx. 6x8" long. Place some filling at the bottom of
each piece of filo dough and roll up, tucking in the
ends as you go. Brush with melted unsalted butter to
seal. Cook in vegetable oil until golden brown. Be
sure to cover the stack of filo dough at all times
with a damp cloth to prevent it from drying out.

From "Glories of the Vegetarian Table" by Janet Hazen.
Makes 6 to 8 servings.

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