Vegetarian Vietnamese Rolls Recipe

(Bi Cuon Chay Viet Nam)

Ingredients : Serves 4-5

225 g

4

2 pieces

1 packet

2

2

225 g

1

4 rings

To Serve

1

A few sprigs

A few sprigs

1/2

Rice vermicelli

Dried Chinese mushrooms

Black wood ear fungus

Round Banh Trang rice paper

Pickled onions, thinly sliced

Pickled gherkins, thinly sliced

Sliced bamboo shoots,

drained and thinly sliced

Carrot, grated

Fresh pineapple or small can pineapple slices,

drained and thinly sliced

Webb or round lettuce

Coriander leaves

Mint leaves

Cucumber, peeled and sliced into matchsticks

Nuoc Mam dipping sauce

• Soak the rice vermicelli in boiled water, slightly cooled, until soft. Drain thoroughly.

• Soak the dried mushrooms and wood ear fungus in boiled water, slightly cooled, until soft. Drain thoroughly and squeeze out excess water.

• Place a clean tea towel on the surface you are working on. Dip a single sheet of Banh Trang into warm water and place it on the tea towel. It should be soft and pliable but not too wet.

• Place some vermicelli, dried mushrooms, wood ear fungus, pickled onion, pickled gherkin, bamboo shoots, carrot and pineapple near the centre but towards the bottom edge.

• Spread the filling into a sausage shape. Roll the bottom edge of the Banh Trang up and tuck tightly under the mixture. Fold the left and right sides into the centre and continue rolling away form you. Continue until all the mixture is used.

• Place the vegetarian rolls on a dish. The guests help themselves to lettuce leaves, one at a time. On the lettuce they place a roll, some mint, coriander and cucumber. They then roll everything up and dip it into the dipping sauce.