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               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