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Thai/Chinese
Spring Rolls
From: Laura D
Shaffer
Here is one I made last week, adapted from a recipe in "extending
the table" my roomate steph and I made them for a party and everyone
ate them right away.
btw, this is what I was asking for tvp measurements for, I guessed,
and they worked out fine.
oh, they probably need some kind of sauce.
- 1-2 oz cellophane noodles (bean thread)
- 1 C TVP
- 1 t soy sauce
- 1/4 t pepper
- 2 green onions chopped
- 1 carrot shredded
- 1 smallish chunk cabbage, chopped
- 1/4 C chopped mushrooms
- 1 t succanat
- 2 packages spring roll wrappers
mix tvp with 7 oz hot water, let sit.
soak noodles in warm water, let sit. five minutes later, chop noodles,
and mix everything together.
the wrapper package should explain how to roll them, though I cut
my wrappers into fourths first to make very small rolls, about 80
of them.
fill a plate with water and disolve the succanat (or sugar) in it,
dip each piece of wrapper in it, add a small amount of filling, and
roll according to package directions.
the noodles are a pain, because they stick out all over the place.
then fry over medium heat, half-submerged in oil, until sort of goldeny
brown.
mmm. |
