Unfried Vietnamise Egg Rolls

posted by Pamela 11-01-98 9:46 PM

3/4 cup water
4 Tablespoons hoisin sauce
2 Tablespoons sugar
2 medium carrots, grated
1/2 cup chopped peanuts

Into small sauce pan, put water, hoisin sauce and sugar. Bring to boil and simmer to reduce for a few minutes. Remove from heat. Add grated carrots and peanuts. Set aside.

Decide if you want to add any shrimp or meat. You can include cooked shrimp, or small strips of cooked pork or chicken.

1/2 head lettuce, torn into small pieces
1/2 bunch cilantro sprigs
mint leaves to taste
4 ounces Vermicelli

Keep in separate bowls and set aside.

Cook vermicelli, then rinse with cold water and drain. Set aside.

You will need two large dinner plates to work the rice pancakes.

These are very hard, and you will rehydrate them by holding them under running water from the tap for just a few seconds on each side, then laying them on the plate.

In a minute or two, they will beging to soften up. If they soften unevenly, put a bit more water with your fingers on the hard parts.

Work with one, while another is softening, then as soon as one is rolled, immediately wet another to start softening it up. You get into an easy rythm with a little practice.

Take softened rice pancake and spread out on the near side about 1/3-1/2 cup of cooked vemicelli, a couple of sprigs of cilantro, a bit of mint and some lettuce, and whatever meat you would like to include.

Roll up, serve with sauce and enjoy.

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