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Title: Fried Vegetarian Spring Rolls (Cha Gio Chay)
Yield: 1 Serving

Ingredients

  -------------------------ACCOMPANIMENTS-------------------------------
           Vegetable Platter
      1    Thin rice vermicelli (bun);
           -(8 ounces) OR:
      2 bn Japanese alimentary paste;
           -noodles.
           soaking liquid.
           Mince all of the mushrooms.

Instructions

Combine all of the filling ingredients in a large mixing bowl; blend well
with your hands. Set aside.

Assemble the rolls: Fill a large bowl with 4 cups of warm water and
dissolve the sugar in it.

Rice paper is quite fragile. Work with only 4 sheets at a time, keeping
the remaining sheets covered with a barely damp cloth to prevent curling.

Immerse the rice paper, one sheet at a time, into the sweetened warm water.
Quickly withdraw it and lay it flat on a dry towel. Do this with 4 sheets
without letting them touch each other. The rice paper will become pliable
within seconds.

Fold over the bottom third of each round. Put 1 generous teaspoon of
filling in the center of the folded-over portion. Press it into a compact
rectangle. Fold one side of the paper over the mixture, then the other
side. Roll from the bottom to the top to completely enclose the filling.
Continue until all of the mixture is used. (The rolls can be prepared 1
day in advance. Wrap and refrigerate.)
Fry the rolls: If possible use 2 skillets. Pour 1 to 1 1/2 inches of oil
into each skillet and heat to 325F. Working in batches, add some of the
rolls without letting them touch, or they will stick together. Fry for 10
to 12 minutes, turning often, until golden and crisp. Remove the rolls
from the oil with tongs and drain on paper towels. Keep warm in a low oven
until all of th rolls are cooked.

To serve, each diner wraps a roll in a lettuce leaf along with some noodles
and selected items from the Vegetable Platter and dips the package in the
dipping sauce.

NOTE: The fried rolls can be frozen, then thawed and reheated in a 350F
oven just to crisp and heat through.

Yield: 40 rolls.

From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.
1989.

Posted by Stephen Ceideberg; April 14 199ise, then roll up bringing the
sides in, moistening wrapper edges with egg to seal. ( at this point
you may cover and refrigerate for up to 8 hours.)
Into a 2 to 3 quarts pan, pour oil to a dept of 1-1/2in and heat to
340deg. on a deep frying thermometer. (If using egg rolls, heat to
360deg.) Add 4 or 5 lumpia; cook, turning as needed, until golden
brown (2-3 min). Remove with a slotted spoon and drain on paper
towels; keep warm in a 200deg. oven. Repeat with remaining lumpia.
Serve with sweet & sour sauce

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

NOTES : Categories: Filipino, Porc, Shrimp, Chestnut
Yield: 2 doze

Preparation Time: 0:00

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