Date Added: 21 Oct 2009
Listed in: Asian Recipes

Vietnamese Imperial Rolls Ingredients

2 cups Warm water
1/4 cup Sugar
Sixteen 8-inch round dried -- rice paper wrappers
Peanut oil for deep-frying
Lettuce leaves
Fresh mint leaves
Cilantro leaves

3 tablespoons Small dried tree ear -- mushrooms
2 ounces Bean thread noodles
1 pound Ground pork butt
4 Garlic cloves -- finely minced
4 Shallots -- minced
1 tablespoon Fish sauce
1/2 teaspoon Pepper
1 cup Grated carrot
1 cup Bean sprouts -- tailed

1 Garlic clove -- squeezed
a garlic press
1/2 tablespoon Sugar
4 tablespoons Fresh lime juice
3 tablespoons Fish sauce
1 Fresh or dried red chile -- seeded, finely minced
3 tablespoons Water
1 tablespoon Finely grated carrot

Vietnamese Imperial Rolls Cooking Instructions

In 2 separate bowls, soak the tree ears and the bean thread noodles in warm water until soft and pliable, about 6 minutes. Rinse tree ears and drain. Remove and discard any hard centers. Coarsely chop and set aside, Drain the noodles and roughly chop into about 2-inch lengths; set aside.

Mix together the pork, garlic, shallots, fish sauce and pepper. Add tree ears, noodles, carrots and bean sprouts; mix together with your hands.

Nuoc Cham Dipping Sauce: Combine garlic, sugar, lime juice, fish sauce, chile and water; let sit at room temperature for at least 10 minutes, When ready to use, strain into a small bowl and add grated carrot. Makes 1/2 cup.

To form spring rolls: Combine warm water and sugar in a wide shallow pan (such as a cake pan). Immerse 1 wrapper in the sugar water for a second and immediate immediately place it flat on the counter or on a wet, wrung-out, kitchen towel. Let sit until it wrinkles and softens to a pliable skin, about 1 minute, sometimes longer.

Using your hands, shape 3 tablespoons of filling into a tight compact log, about 1-inch in diameter and 4 to 5 inches long. Place the log along the bottom third of the wrapper. Roll the bottom edge over the log, then roll it over the filling once more. Make sure the wrapper is taut around the filling. Fold the outside wrapper edges inward to enclose the ends. Roll up to seal. If there is a tear in the wrapper, bandage it with a soften softened rice paper remnant.

Set rolls seam side down on a lightly oiled baking sheet and cover with a damp towel. Continue making the remaining rolls.

To deep fry rolls: Pour 2 inch inches of oil into a wok or deep-fat fry fryer. Heat to 325F. Add a few rolls at a time. Do not crowd.
Fry for 10 seconds. Immediately increase heat to high (375F).
Continue to fry, turning occasionally, until golden brown, about 6 to 8

Remove rolls to paper towels to drain.

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