vietnamese spring rolls

[Guest guest]

two recipes: dipping sauce and the spring rolls with shiitake and tofu

 

 

 

* Exported from MasterCook *

 

Vietnamese Hoisin Dipping Sauce

 

Recipe By :ZAO Noodle Bar: Adam Willner

Serving Size : 0 Preparation Time :0:00

Categories : 2000 Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola or other vegetable oil

1/4 finely minced yellow onion

1 cup hoisin sauce

1 cup water

1 tablespoon white vinegar

1 teaspoon sambal oelek (chile sauce)

 

1. Saute the onion in oil -until the color of the onion begins to caramelize

(about 3 to 4 minutes).

 

2. Add the hoisin, water and vinegar. Bring the mixture to a boil. Add sambal

and reduce the heat to simmer. Simmer for about 10 minutes.

 

3. Remove from heat and cool. Sauce may be served warm (not hot) or chilled,

topped with crushed peanuts.

 

Source:

" San Francisco's Ferry Plaza Farmers Market: 2000 Shop with the Chefs "

Yield:

" 2 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 700 Calories; 22g Fat (28.7% calories

from fat); 9g Protein; 117g Carbohydrate; 8g Dietary Fiber; 8mg Cholesterol;

4174mg Sodium. Exchanges: 1/2 Vegetable; 4 Fat; 7 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 4267 4288 0 0 0 0

 

 

* Exported from MasterCook *

 

Vietnamese Vegetable Summer Rolls with Mushrooms and Tofu

 

Recipe By :ZAO Noodle Bar: Adam Willner

Serving Size : 4 Preparation Time :0:00

Categories : 2000 Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR MUSHROOMS:

10 caps shiitake mushrooms

(fresh or rehydrated)

1 tablespoon canola or vegetable oil

2 tablespoons thinly sliced red onion

2 tablespoons superior (light-bodied) soy sauce

FOR TOFU:

12 ounces firm or extra firm tofu -- Or one block

2 cups canola or other vegetable oil

FOR FILLING:

1/4 package rice sticks -- cooked, chilled

1/2 cup matchstick carrots -- blanched and chilled

1 cup fresh bean sprouts

4 sprigs fresh mint -- large leaves preferred

4 leaves clean un-blemished red leaf lettuce

4 twelve-inch rice spring roll wrappers (banh trang)

5 clean kitchen towels -- dampened, wrung dry

1 recipe hoisin dipping sauce

2 tablespoons coarsely ground roasted peanuts

 

1. If using fresh shiitake mushrooms, cut-off and discard sterns (or save for

stock). Slice the caps into 1/4-inch strips and saute them in a Tablespoon of

canola oil along with the sliced red onions for about 3 minutes. After 3

minutes, add soy sauce and continue cooking for about another minutes (If using

dried shiitake mushrooms, the mushrooms must be covered in boiling hot water and

soaked for 20 minutes before draining them and proceeding with the trimming and

sauteing.) Transfer the sauteed mushrooms to a clean plate or bowl and set

aside, refrigerated until ready to assemble the summer rolls.

 

2. Drain tofu thoroughly and gently press out any excess moisture with clean

paper towels. Fry the tofu cake in 350-375 degrees F oil (hot, but not smoking)

until golden on all sides -- about 3-4 minutes. Drain on clean paper towels and

set aside, refrigerated, to cool. Once the tofu is chilled-through, slice the

cake into twelve 1/4 " thick x 3 " long strips. (Reserve any leftover tofu for

another use).

 

3. Create an " assembly line " by setting out your seven containers of Fried

tofu, red leaf lettuce, shiitake mushrooms, cooked rice noodles, blanched

carrots, bean sprouts, and mint leaves.

 

4. Fill a large bowl with very hot tap water, Place your first damp towel on a

clean cutting board. Dip one side of the first spring roll wrapper into the hot

water and quickly rotate the disc so that it has all been dipped in the water.

Place the wetted wrapper on the towel and cover it with another damp towel,

Repeat the process until all of the wrappers have been dipped. Cover the Final

wrapper with your 5th towel. Grab the upper corners of the stack of towels and

flip the stack over so that the first-dipped spring roll wrapper is now on top

(covered by its towel).

 

5. Gently remove the top towel, exposing the soaked wrapper. Begin assembling

the Summer rolls by placing 3 pieces of fried tofu in a straight line across the

lower third of the wrapper (where it is about 9 " across). Distribute 2 Tbsp.

blanched carrots, 1 Tablespoon shiitake mushrooms, approx. 10 bean sprouts, 3/4

cup rice noodles, and 3-4 mint leaves in a straight line over the tofu. Cover

these with one leaf of the lettuce.

 

6. Gently pull the edge of the wrapper closest to you over the top of the

fillings and roll away from you, maintaining firm but gentle pressure until the

roll is completely sealed. The finished diameter should be about 1.5 " to 1.75 " .

Don't worry if the ends aren't filled,

 

7. Cut both ends (1.5 " ) off the rolls and slice the centers into four equal,

tubular slices, Place the rolls, upright on a serving platter and cover. Store

in refrigerator for up to 2 hours. Serve with 1/4 cup hoisin dipping sauce

(Recipe follows) topped with 1 Tbsp. chopped peanuts per person.

 

TIPS - Rice stick do not clump after cooking. There is no need to oil them to

keep them from sticking after cooking. Cook noodles in plenty of rapidly boiling

water for 4 to 5 minutes, shock in ice water. Drain. Chill.

 

Source:

" San Francisco's Ferry Plaza Farmers Market: 2000 Shop with the Chefs "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1176 Calories; 119g Fat (88.3% calories

from fat); 11g Protein; 24g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

538mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 23 1/2

Fat.

 

 

Nutr. Assoc. : 0 1365 0 0 0 1396 0 3287 4267 0 0 0 96 0 4710 0 0 0 26041

 

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