From charbond@hotmail.com Mon Jan 21 12:50:44 2002 Date: Sun, 20 Jan 2002 15:31:11 +0000 (UTC) From: charbond@hotmail.com Newsgroups: rec.food.recipes Subject: Fresh Spring Rolls with Spicy Dipping Sauce Goi Cuon Followup-To: rec.food.cooking, rec.food.recipes * Exported from MasterCook * Fresh Spring Rolls with Spicy Dipping Sauce Goi Cuon Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : 101 Weekly 101weekly@yahoogroups.com Nuked by Karen Jason & Jessica Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Chinese dried mushrooms 1 thin rice stick noodles -- (50 g ) 250 g asparagus 1 8 x 22 cm round rice paper sheets 1 small green cucumber -- (130g) 2 tablespoons fresh mint leaves 1/4 cup (50g) bamboo shoots -- drained, sliced 2 tablespoons chopped unsalted roasted peanuts 1 small carrot -- (70g) grated 1 1/4 cups (100g) finely shredded cabbage 8 garlic chives Spicy dipping sauce 1 tablespoon rice vinegar 60 ml lime juice -- (1/4 cup) 1 clove garlic -- crushed 1 tablespoon sugar 60 ml fish sauce -- (1/4 cup) 2 small fresh red chillies -- seeded, sliced or chopped Place mushrooms in heatproof bowl, cover with boiling water, stand 20 minutes. Drain mushrooms, discard stems, finely chop caps. Place noodles in heat-proof bowl, cover with boiling water, stand 20 minutes. Drain noodles, cut into 8 portions. Boil, steam or microwave asparagus until just tender, drain, rinse under cold water; drain, cut in half lengthways. Place each sheet of rice paper individually into a bowl of warm water for about 1 minute or until softened; gently lift from water, place on board. Cut cucumber in half lengthways, remove seeds, cut each half into 4 pieces. Top each sheet of rice paper with several mint leaves, asparagus, cucumber, mushrooms, bamboo shoots, peanuts, carrot, cabbage and noodles. Fold bottom half of rice paper up, fold in sides, roil over to enclose filling. Top each with a garlic chive extending about 5cm beyond the edge, roll up to enclose chives, Spicy dipping sauce: Combine vinegar, juice, garlic, sugar and salt in jug; stand 15 minutes. Strain sauce; discard garlic, stir in chillies. Makes 8. Source: From The Australian Women's Weekly Easy Vietnamese-Style Cookery cookbook. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 278 Calories; 9g Fat (28.2% calories from fat); 5g Protein; 49g Carbohydrate; 6g Dietary Fiber; 9mg Cholesterol; 34mg Sodium. Exchanges: 3 Vegetable; 1/2 Fruit; 2 Fat; 2 Other Carbohydrates. NOTES : For a flavour variation, you can replace the cabbage with 16 (400g) shelled, halved medium cooked prawns. Spicy dipping sauce can be made day ahead. Spring rolls can be made 3 hours ahead. Storage: Covered, separately, in refrigerator. Freeze: Not suitable. Microwave: Asparagus suitable. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.