Egg Rolls: Unfried Vietnamise Egg Rolls

posted by Pamela 11-01-98 9:46 PM

***NOTE*** You will need to make a trip to your local Oriental food store for a few of these ingredients. Rice paper sheets come in two sizes here. IT is easier to work with the larger size, although the smaller ones would be great for a cocktail party. They are round and about 8-9" in diameter. You will also need a jar of Hoisin sauce and a package of Rice Vermicelli. The measurements are not very precise. Don't worry about it, this one is almost foolproof.


3/4 c water
4 Tablespoons Hoisin Sauce
2 Tablespoons Sugar
2 medium carrots, grated
1/2 cup chopped peanuts

Into small sauce pan put water, hoisin sauce and sugar. Bring to boil and simmer to reduce for a few minutes. Remove from heat. Add carrots and peanuts and set aside.


Half head of lettuce
Bunch and a half of cilantro
Mint leaves
Vermicelli Rice Paper

Rip lettuce into middling size pieces

Wash and dry a half a bunch of cilantro sprigs. Tear off some mint leaves, and rip in half.

Cook up half the package of vermicelli, then rinse with cold water and drain.

To Prepare:
You will need two large dinner plates to work the rice pancakes. These are very hard, and you will rehydrate them by holding them under running water from the tap for just a few seconds on each side, then laying them on the plate.

In a minute or two, they will beging to soften up.

If they soften unevenly, put a bit more water with your fingers on the hard parts. I work with one, while another is softening, then as soon as I have rolled one, I mmediately wet another to start softening it up.

Chicken, Shrimp or Vegetable:

Decide if you want to add any shrimp or meat. You can include cooked shrimp, or small strips of cooked pork or chicken.

To assemble:
Take softened rice pancake and spread out on the near side about 1/3-1/2 cup of cooked vemicelli, a couple of sprigs of cilantro, a bit of mint and some lettuce, and whatever meat you would like to include.

Roll up, serve with sauce and enjoy.

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