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LOCATION: Recipes >> Vegetarian >> Spring Rolls 01

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Vegetarian Spring Rolls

2 oz dried black fungus
2 oz dried shiitake (or about 6 fresh ones, if available)
2 green onions
1 inch ginger root
1/2 cucumber
10 rice paper wrappers

Soak black fungus and shiitakes in hot water for 20-30 minutes,
until soft. Meanwhile, finely chop the onions and ginger. Peel
and chop the cucumber. Chop the fungus and shiitakes. Combine
all and set aside to let the flavors mingle. Wet the rice paper
wrappers, and let sit for about 2 minutes. Carefully peel the
wrappers apart, and put about 1 tbsp of filling in each. Roll up
and place on a tray. Serve.


I wanted something light, so I didn't saute the ingredients. I
think it would be quite good if you did (especially if you didn't
get that ginger chopped very fine.

Some other ingredients that would be good: 1/2 cup crumbled,
marinated tofu; a few tablespoons tamari; 1/3 cup chopped roasted
walnuts; 2 tbsp finely chopped peppers (as hot as you please), 2
tbsp finely chopped fresh mint, or 1/2 cup chopped sprouts.

You could also keep the filling ingredients separate, and let
everyone build their own. Then you could have a multitude of
toppings, and poke fun at anyone who can't manage to peel off a
whole sheet of rice paper!


Rice

1 tbsp peanut oil
1 tsp mustard seeds
2 cardamom pods
1 1/2 cups white rice (used long-grain Jasmine rice)
1 tsp salt
1 3/4 cups water

Set a large saucepan over medium-high heat. Add the oil, then
after a minute, add the mustard seeds and cardamom seeds. Saute
for a few minutes, until the mustard seeds begin to pop. Add the
rice, and stir until the rice is coated in oil. Add the water and
salt. Turn the heat to high. Let boil until you begin to see the
rice through the water. Reduce the heat to low, cover, and let
cook about 15 minutes.


This would have been very pretty with some finely chopped chiles,
and served with quartered, vine-ripe tomatoes, but alas, it is
February, and tomatoes are rather disgusting this time of year.

You could also use brown rice, but you will have to adjust the
water and cooking times.

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