Vegetable Spring Rolls

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Vegetable Spring Rolls (Cha Cio Chay)
Servings	Calories	% from Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
40 each	N/A	N/A	N/A	N/A	N/A	N/A	N/A

`INGREDIENTS:`
1 ounce cellophane noodles, soaked in warm water for 20 minutes, then drained and chopped fine	2 squares bean curd, finely chopped	3 small potatoes, peeled and cut paper thin with a carrot peeler, then shredded
1 tablespoon tree ears, soaked in warm water for 20 minutes, then drained and chopped	1 cup bean sprouts	1 medium carrot, peeled and cut paper thin with a carrot peeler, then cut into 1-inch sections and shredded
1 white part of leek, chopped	sprinkling of freshly ground black pepper	10 dried rice papers (banh trang)
2 cups peanut oil

`1`	Make a filling by combining all the ingredients except the rice papers and oil. Cut or break the rice papers into quarters. Using a pastry brush or your fingers, wet the surface of each piece with water, and in about 1 minute the paper will become flexible and ready to be filled and rolled.
`2`	Place about 1 tablespoon of filling on each paper, following the directions for rolling spring rolls.
`3`	Heat the oil in a large frying pan, at least 10 inches in diameter, over a high flame to about 350 degrees. Using chopsticks, place the spring rolls in the oil, flap side down. When all the rolls are in the pan, reduce the heat to medium. Cook for 20 minutes, 10 minutes on each side, until completely brown.
`4`	Serve with soy sauce.

Vietnamese Dessert

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Picture Tour Show	How to Cook Beef	How to Cook Chicken	How to Cook Fish	How to Cook Pork	How to Cook Shrimp	Using Herbs- Spices	Using Cooking Oil

Vegetable Spring Rolls (Cha Cio Chay)