© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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1 ounce cellophane noodles, soaked in warm water for 20 minutes, drained and chopped fine
2 squares bean curd, finely chopped
3 sm Potatoes, peeled and cut paper thin with a peeler and then shredded
1 tablespoon tree ears, soaked in warm water 20 minutes, drained and chopped
1 cup bean sprouts
1 medium carrot, peeled paper thin, cut into 1 inch sections and shredded
1 white part of leek, chopped
1 dash black pepper
10 dried rice papers, (banh trang)
2 cups peanut oil
Combine all ingredients except rice papers and oil. Cut the rice papers into quarters. Wet the surface of each paper with water (use your fingers or a brush) and within about 1 minutes the paper will become flexible enough to be filled. Place about 1 tablespoon of the filling on each paper and roll. Heat the oil in a wok to about 350°F. Place rolls, flaps-down, into oil and cook 20 minutes (10 minutes each side), until completely done.
Serve with Buddhist Nuoc Leo.