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Vietnamese   -   Vegetarian Spring Rolls   adapted from The Classic Cuisine of Vietnam by Ngo and Zimmerman

  • 1 Ounce Cellophane Noodles -- soaked 20 min
  • 3 Small Blue Potatoes -- sliced thin
  • 1 Tablespoon Cloudsear Mushroom -- soaked 20 min
  • 1 Cup Bean Sprouts
  • 1 Medium Carrot -- finely chopped
  • 1 Medium Leek -- finely chopped
  • Salt And Pepper -- to taste
  • 10 Large Rice Papers
  • 2 Cups Peanut Oil
Directions Combine all ingedients but rice papers and oil. Cut rice papers into 1/4's. Wet surface of each paper with water. Place 1 tab of filling on each paper, and rooll ito sprilng rolls. Heat oil in deep pan, Place rolls in oil, fry 20 mintues, 10 on each side, until completely brown. Serve with soy sauce or spring roll sauce.
Serves 40
Time to Make 0:00

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