Ingredients
- 350 de
- 10 rice papers (dried)
- 3 potatoes
- 2 squares bean curd (finely chopped)
- 1 bean sprouts
- 1 carrot
- 1 sections
- 1 of leek (white)
- 1 min the paper will become flexible enough to be filled
- 475 ml peanut oil combine all ingredients except rice papers
- 28 gr cellophane noodles
- 16 gr tree ears
- 14 gr filling on paper
- 1 gr black pepper
(10 min each side), until completely done. Serve with Buddhist Nuoc Leo. ~Disclaimer: This recipe is fat-city. There is another form of spring roll skin which is inherently sticky and stretchy (white and barely opaque), and doesn't require deep frying. (One could lighly saute the carrots and potatoes beforehand.) I can't remember what this wrapper is called. BTW With this alternate type of "spring roll" fresh chinese parsley or cilantro is often included. ~Side note: About forming a spring roll from quartered rice paper... Roll down once V : FILLING : Then turn in -> FILLING <Turn in | Continue rolling | down V
