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---------- 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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