Vietnamese Rolls

Course : Chinese
Serves: 16
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2 cups bok choy
1/2 teaspoon kosher salt
1/2 cup tree ears
1/2 pound bean sprouts
2 teaspoons soy sauce
2 teaspoons water
2 teaspoons cornstarch
8 ounces tofu
1 teaspoon peanut oil
1 cup carrot
1 cup onion
1 medium bamboo shoots
4 sheets frozen lumpia wrapper
1 Cup peanut oil
1 bunch lettuce leaves

Preparation / Directions:

combine bok choy and salt in a collander-toss to mix well let stand for 20 minutes, rinse well, drain, and pat dry cut tofu into 1/2-inch thick slices combine soy, water, and cornstarch-mix well heat 1 tablespoon oil in a wok, over a high flame add carrots, bok choy, tree ears, bean sprouts, and bamboo shoots stir-fry for 2 minutes stir in soy mixture and tofu heat and stir until thickened remove from heat and cool place 1 tablespoon filling mixture onto a corner of a wrapper fold tip over filling, fold in sides, and rollup to seal repeat with remaining filling and wrappers heat oil in a wok to 375 degrees add 2 rolls and fry for 2 minutes turn and fry for 1 minute more remove to drain on a cooling rack and blot with paper towels lay a bed of lettuce leaves onto a serving platter arrange rolls on lettuce leaves serve warm, with assorted dipping sauces to the side


Nutritional Information:

30 Calories (kcal); 1g Total Fat; (28% calories from fat); 2g Protein; 4g Carbohydrate; 0mg Cholesterol; 113mg Sodium

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