Vietnamese Vegetable Rolls Recipe
Yield: 18 RollsRecipe by luhu.jp
Ingredients:
1/2 cup: Egg whites, about 4 eggs
1/2 tsp: Honey,
1/8 tsp: Turmeric,
Salt,
18 Sheets: rice paper,
1 cup: Blanched mung bean sprouts,
1/2 cup: Julienned and blanched carrots,
1/2 cup: Julienned and blanched celery,
1/2 cup: Julienned pickled daikon,
2 ounce: Smoked tofu, julienned
16: Mint leaves, chiffonaded
Dipping sauce, recipe follows
DIPPING SAUCE
2 Stalks: lemongrass, minced
1/2 cup: Vegetable stock,
1/4 cup: Diced red bell pepper,
1/4 cup: Peeled and quartered pear,
1/4 cup: Peeled, seeded and diced tomato
1 tbsp: Fresh lime juice,
1 tsp: Minced fresh gingerroot,
Directions:
Preheat the oven to 325 degrees.
In a medium sized bowl, place the egg whites, honey, turmeric, and
salt to taste. Mix well without creating bubbles. Pour the mixture
gently through a sieve into a 6-inch nonstick saute pan with
ovenproof handles and bake for 25 minutes. Alternatively, pour the
mixture into microwaveable ramekins and cook at medium in a microwave
oven for 1 to 2 minutes, or until just set. Set aside to cool. Cut
into julienne slices.
To moisten the rice papers, lay them out between 2 wet towels for
approximately 5 minutes until soft. Arrange the vegetables and
julienned egg cake in a line in the center of each rice paper. Roll
the sheets, tucking in in the ends of the seal completely.
Refrigerate for 1 hour before serving.
DIPPING SAUCE:
In a small saucepan, combine the lemongrass and the stock. Bring it
to a boil and continue boiling for 5 minutes. Remove from the heat
and set aside for 30 minutes. In a blender, combine the boiled stock
with the red pepper, pear, tomato, lime juice, and ginger. Puree
until smooth.
*Note* This makes a beautiful and exciting start to an Asian dinner.
Try it as an addition to an hors doeuvres dray or as part of a light
meal with the Chinese Dim Sum and/or "Shao Mai" Dumplings.
As a variation, brush some of the dipping sauce over the rice paper
before arranging the vegetables over it. Then use a soy-based sauce
such as the Manchurian Sauce for a dipping sauce.
Serving size: 2 to 3 rolls
38 calories
0.3 gram fat 0 mg. cholesterol 69.8 mg. sodium without added
salt
From "Eat More, Weigh Less," by Dean Ornish, MD Typed for you by
Hilde Mott
Source from luhu.jp
In a medium sized bowl, place the egg whites, honey, turmeric, and
salt to taste. Mix well without creating bubbles. Pour the mixture
gently through a sieve into a 6-inch nonstick saute pan with
ovenproof handles and bake for 25 minutes. Alternatively, pour the
mixture into microwaveable ramekins and cook at medium in a microwave
oven for 1 to 2 minutes, or until just set. Set aside to cool. Cut
into julienne slices.
To moisten the rice papers, lay them out between 2 wet towels for
approximately 5 minutes until soft. Arrange the vegetables and
julienned egg cake in a line in the center of each rice paper. Roll
the sheets, tucking in in the ends of the seal completely.
Refrigerate for 1 hour before serving.
DIPPING SAUCE:
In a small saucepan, combine the lemongrass and the stock. Bring it
to a boil and continue boiling for 5 minutes. Remove from the heat
and set aside for 30 minutes. In a blender, combine the boiled stock
with the red pepper, pear, tomato, lime juice, and ginger. Puree
until smooth.
*Note* This makes a beautiful and exciting start to an Asian dinner.
Try it as an addition to an hors doeuvres dray or as part of a light
meal with the Chinese Dim Sum and/or "Shao Mai" Dumplings.
As a variation, brush some of the dipping sauce over the rice paper
before arranging the vegetables over it. Then use a soy-based sauce
such as the Manchurian Sauce for a dipping sauce.
Serving size: 2 to 3 rolls
38 calories
0.3 gram fat 0 mg. cholesterol 69.8 mg. sodium without added
salt
From "Eat More, Weigh Less," by Dean Ornish, MD Typed for you by
Hilde Mott
Source from luhu.jp