Other Appetizers Yang Chow Eggplant in Garlic Sauce Potstickers - Appetizers Portabella Mushroom Appetizer Oriental Meat stuffed Pancakes Galloping Horses Pork Based Appetizer Cha Gio Tom - Fried Shrimp Rolls Vietnamese Imperial Rolls Recipe Cevapcici Recipe Caponata Eggplant Appetizer Fire Balls Recipe Lumpia Spring Rolls Egg Pancake Rolls Filled with Pork Steamed Dim Sums Barbequed Pork Appetizer Stuffed Shrimp with Cheese and Bacon Barbecued Pork Strips Pork Ribs Appetizer Egg Roll Appetizers

Recipe for making great Vietnamese Imperial Rolls which can be served as an entree or appetizer.

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 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.

Cooking Directions for Vietnamese Imperial Rolls:

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.

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.

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 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 tightt 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 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.

Pour 2 inches of oil into a wok or deep-fat 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 minutes.

Remove rolls to paper towels to drain.

This page is from our Appetizers category.

 Read comments on "Vietnamese Imperial Rolls Recipe" or add your comment below.

Comments page 0 of 0

Click here to add a comment

Your Name:


Image verification:



Message:

 

There are currently 0 comments to display.

<>

 

© www.pigonaspit.com all rights reserved |