Vietnamese Salad Rolls

[Guest guest]

Grogan's recipes are a little difficult to share because every recipe

seems to have another recipe as an ingredient. The Sesame Meal was posted

before. I will post the Smoky Pan-Fried Tofu. kathleen

 

* Exported from MasterCook *

 

Vietnamese Salad Rolls

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 22

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers And Snacks Salads, Main Dish

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***HOISIN DIPPING SAUCE***

1 small onion -- minced

and steam-fried until soft

6 tablespoons water

1 tablespoon Sesame Meal -- PLUS

1 teaspoon Sesame Meal

(see separate recipe)

1 tablespoon miso -- PLUS

1 teaspoon miso

1 tablespoon honey or other sweet syrup -- PLUS

1 teaspoon honey or other sweet syrup

1/2 teaspoon rice or cider vinegar

1/4 teaspoon soy sauce

1/4 teaspoon Vietnamese or Thai chili paste

few drops of peanut extract or flavoring -- (optional)

8 Vietnamese rice papers -- 8 1/2 " round

***FILLING***

2 ounces rice vermicelli noodles

1 large scrubbed and shredded carrot

1 teaspoon sugar or alternate sweetener

8 medium lettuce leaves -- crisped

(your choice of variety)

1 recipe Smoky Pan-Fried Tofu -- cut into slivers

(see separate recipe)

1 cup fresh mung bean sprouts

8 small green onions -- cut 8 " long

1/2 cup fresh mint leaves*

1/2 cup fresh cilantro or basil*

 

Makes 8 large rolls.

 

*Fresh herbs are usually available year-round in produce sections of large

supermarkets.

 

Mix the ingredients for the Hoisin Dipping Sauce, and set aside.

 

You may have tasted these scrumptious rolls at a food fair or Vietnamese

restaurant. They are actually very easy to make, and they can be made

ahead of time, wrapped well with plastic wrap, and refrigerated until

serving time. My version uses fresh herbs, of which the Vietnamese are

very fond, so the rolls have a nice bite to them. I use a lowfat sauce

based on Chinese hoisin sauce, which can be found in the Asian section of

large supermarkets, instead of the usual peanut sauce.

 

To make the filling, soak the rice vermicelli in cold water to cover for

10-15 minutes. In the meantime, bring a pot of water to a boil. Remove

the noodles from the cold water, and plunge them into the boiling water for

2 to 3 seconds. Drain the noodles in a colander, rinsing under cold

running water. Set them aside in the colander.

 

Mix the carrots and sugar together in a small bowl.

 

Have a large bowl of warm water ready and a damp, clean towel on your work

surface. Working with only 2 rice papers at a time (keep the rest

covered), immerse each round in the warm water, quickly remove, and smooth

them out on the towel. The rounds should be pliable within a few seconds.

 

To fill the rounds, lay one piece of lettuce over the bottom third of each

round. On the lettuce, place 1/8 of the carrots, tofu, and bean sprouts,

spreading out evenly so there won't be a bulge in the center. Roll this

part toward the center once. Lay a green onion, 1 tablespoon of the mint

leaves, and 1 tablespoon of the cilantro or basil leaves over the folded

part, then roll the round up into a fairly tight cylinder. Place the rolls

on a platter, and cover with a clean damp towel, then plastic wrap. Serve

right away or refrigerate for several hours. Serve with the Hoisin Dipping

Sauce to dip the rolls in as you eat.

 

Per roll: Calories: 99, Protein: 7 gm, Fat: 1 gm, Carbohydrates; 17 gm.

 

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