*  Exported from  MasterCook Mac  *
 
                Fried Vegetarian Spring Rolls (Cha Gio Chay)
 
 Recipe By     :  
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Vegetarian
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----ACCOMPANIMENTS-----
                         Vegetable Platter
    1      Thin          rice vermicelli (bun) -- (8 ounces) OR:
    2                    bn            Japanese alimentary paste -- noodles
 (somen).
    soaking
  liquid.  Mince all of the mushrooms.
 
  Combine all of the filling ingredients in a large mixing bowl; blend well
  with your hands.  Set aside.
 
  Assemble the rolls:  Fill a large bowl with 4 cups of warm water and
  dissolve the sugar in it.
 
  Rice paper is quite fragile.  Work with only 4 sheets at a time, keeping
  the remaining sheets covered with a barely damp cloth to prevent curling.
 
  Immerse the rice paper, one sheet at a time, into the sweetened warm water.=
  Quickly withdraw it and lay it flat on a dry towel.  Do this with 4 sheets
  without letting them touch each other.  The rice paper will become pliable
  within seconds.
 
  Fold over the bottom third of each round.  Put 1 generous teaspoon of
  filling in the center of the folded-over portion.  Press it into a compact
  rectangle.  Fold one side of the paper over the mixture, then the other
  side.  Roll from the bottom to the top to completely enclose the filling.=
  Continue until all of the mixture is used.  (The rolls can be prepared 1=
  day in advance.  Wrap and refrigerate.) 
  Fry the rolls:  If possible use 2 skillets.  Pour 1 to 1 1/2 inches of oil
  into each skillet and heat to 325F.  Working in batches, add some of the
  rolls without letting them touch, or they will stick together. Fry for 10=
  to 12 minutes, turning often, until golden and crisp.  Remove the rolls
  from the oil with tongs and drain on paper towels.  Keep warm in a low oven
  until all of th rolls are cooked.
 
  To serve, each diner wraps a roll in a lettuce leaf along with some noodles
  and selected items from the Vegetable Platter and dips the package in the
  dipping sauce.
 
  NOTE:  The fried rolls can be frozen, then thawed and reheated in a 350F
  oven just to crisp and heat through.
 
  Yield: 40 rolls.
 
  From “The Foods of Vietnam” by Nicole Rauthier.  Stewart, Tabori & Chang.=
  1989.
 
  Posted by Stephen Ceideberg; April 14 199ise, then roll up bringing the
   sides in, moistening wrapper edges with egg to seal. ( at this point
   you may cover and refrigerate for up to 8 hours.)
    Into a 2 to 3 quarts pan, pour oil to a dept of 1-1/2in and heat to
   340deg. on a deep frying thermometer. (If using egg rolls, heat to
   360deg.) Add 4 or 5 lumpia; cook, turning as needed, until golden
   brown (2-3 min). Remove with a slotted spoon and drain on paper
   towels; keep warm in a 200deg. oven.  Repeat with remaining lumpia.
   Serve with sweet & sour sauce
 
                    
 
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 Per serving: 71 Calories; 4g Fat (55% calories from fat); 6g Protein; 2g
 Carbohydrate; 181mg Cholesterol; 882mg Sodium
 
 NOTES :  Categories: Filipino, Porc, Shrimp, Chestnut
 Yield: 2 doze