delicate Vietnamese spring rolls
Rehydrate mushrooms in warm water for at least 20 minutes, then julienne cut. Immerse bean threads in cold water for 20 minutes and cook in 2 quarts boiling water until slightly soft, about 1 minute. Save water. In a colander, rinse bean threads in cold water and drain. Blanch carrots, snow peas or other vegetables 1 minute in saved boiling water. Blanch bean sprouts for 30 seconds. Rinse all in cold water.
Fill a large dish or bowl with cold water. Soak each sheet of rice paper for a minute and then transfer to a slightly damp cotton dish towel or paper towel.
To assemble rolls, arrange 1/12 of noodles, mushrooms, carrots, scallions and snow peas or vegetables, 2 mint leaves and one basil leaf in a row on top. Roll up rice paper tightly, folding in flaps at the first turn. Rolls will keep for 8 hours, if refrigerated and covered. Serve whole or diagonally cut in half with bowls of dipping sauce.
12 rolls, each 135 calories: 2% from fat (0.36 g), 83% from carbohydrates (20.3 g), 14% from protein (4.96 g). Sodium 198 mg, Fiber 1.1 g.
Traditional Vietnamese dipping sauce contains nuoc mam, a very salty fish sauce. A delicious alternate sauce can be made from ¼ C Hoisin sauce, 1 T vinegar, 1 T water and as much hot pepper or hot sauce as desired.
Thai basil is slightly different from Western basil, with a mint-like flavor. It is available in most Asian food markets. The stems and flowers are usually purple.
Rice paper is a thin, brittle sheet of dried rice flour, about the size of a tortilla. Handle with care, they break easily. They can be found in most Asian markets.
|©2000 Dr. Neal Pinckney||Healing Heart