Egg Rolls: Vietnamese Wrap-ease

posted by bingham 07-20-100 7:11 PM

Vietnamese Wrap-ease
From the Pier-1 cookbook
Posted by: D. Bingham

5 oz. Maifun rice sticks
1/4 cup plus 1 TBSP. Seasoned rice wine vinegar
1/4 cup fresh lime juice
1 TBSP. Asian-style fish sauce
1/2 tsp. Crushed red pepper
3 drops lime oil; or 1 tsp. Chopped fresh lime zest
1 1/2 cups grated carrot
1 cup chopped mango
1/2 cup slices green onion, white & green parts
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
2 TSBP. Black sesame seeds
4 large Boston lettuce leaves, trimmed to fit in tortilla
4 (10-11 inch) flour tortillas

Cover noodles with hot water in a large bowl; let sit 10 minutes. Drain completely it is important to remove excess water.

Combine the vinegar, lime juice, fish sauce, red pepper, and lime oil in a large bowl. Add the noodles and toss to coat evenly. Add the carrot, mango, green onion, basil, mint, and sesame seeds and mix well.

Place 1 lettuce leaf on each tortilla. Divide the noodles mixture among the lettuce leaf-lined tortillas and warp. Serve immediately. Serves 4.

NOTE: Rice sticks are available in the Asian food section of supermarkets. Don't smell the fish sauce before using it, or you might be afraid to use it. It's pungent odor comes from its composition of anchovies, salt and water.

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