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Quick tips & how to cook instructions & ingredient information 2 c Warm water 1/4 c Sugar Si teen 8 inch round dried rice paper wrappers Peanut oil for deep frying Lettuce leaves Fresh mint leaves Cilantro leaves FILLING 3 tb Small dried tree ear mushrooms 2 oz Bean thread noodles 1 lb Ground pork butt 4 Garlic cloves, finely minced 4 Shallots, minced 1 tb Fish sauce 1/2 ts Pepper 1 c Grated carrot 1 c Bean sprouts, tailed DIPPING SAUCE 1 Garlic clove, squeezed through a garlic press 1/2 tb Sugar 4 tb Fresh lime juice 3 tb Fish sauce 1 Fresh or dried red chile seeded, finely minced 3 tb Water 1 tb Finely grated carrot Here's scanned recipe number twoanother recipe for a perennial favorite, Cha gio or Vietnamese Spring Rolls. I haven't tried this one yet, but it's from Joyce Jue, the SF Chron columnist and her stuff is usually bang on. In 2 separate bowls, soak the tree ears and the bean thread noodles in warm water until soft and pliable, about 6 minutes. Rinse tree ears and drain. Remove and discard any hard centers. Coarsely chop and set aside, Drain the noodles and roughly chop into about 2 inch lengths set aside. Mi together the pork, garlic, shallots, fish sauce and pepper. Add tree ears, noodles, carrots and bean sprouts mi together with your hands. Nuoc Cham Dipping Sauce: Combine garlic, sugar, lime juice, fish sauce, chile and water let sit at room temperature for at least 10 minutes, When ready to use, strain into a small bowl and add grated carrot. Makes 1/2 cup. To form spring rolls: Combine warm water and sugar in a wide shallow pan (such as a cake pan). Immerse 1 wrapper in the sugar water for a second and immediate immediately place it flat on the counter or on a wet, wrung out, kitchen towel. Let sit until it wrinkles and softens to a pliable skin, about 1 minute, sometimes longer. Using your hands, shape 3 tablespoons of filling into a tight compact log, about 1 inch in diameter and 4 to 5 inches long. Place the log along the bottom third of the wrapper. Roll the bottom edge over the log, then roll it over the filling once more. Make sure the wrapper is taut around the filling. Fold the outside wrapper edges inward to enclose the ends. Roll up to seal. If there is a tear in the wrapper, bandage it with a soften softened rice paper remnant. Set rolls seam side down on a lightly oiled baking sheet and cover with a damp towel. Continue making the remaining rolls. To deep fry rolls: Pour 2 inch inches of oil into a wok or deep fat fry fryer. Heat to 325F. Add a few rolls at a time. Do not crowd. Fry for 10 seconds. Immediately increase heat to high (375F). Continue to fry, turning occasionally, until golden brown, about 6 to 8 minutes. Remove rolls to paper towels to drain. Serving suggestions: Cut fried rolls crosswise into 1 1/2 inch pieces . Dip into sauce and enjoy as an Healthy Snack. Or, wrap rolls lettuce leaves with sprigs of coriander and mint. Dip into sauce and eat as a light lunch or part of a multi course meal. NOTE: If you're working ahead, place the rolls (unfried) on a tray with a sheet of plastic wrap be between each layer, and refrigerate them overnight, wrapped in plastic. Don't keep them longer than 1 day. Fried, cooled rolls may be sealed in airtight freezer bags and frozen for up to 2 months. To reheat, thaw, place on a baking sheet and bake at 350F for 10 minutes. Makes 16 rolls. PER ROLL: 175 calories, 5 g protein, 18 g carbohydrate, 8 g fat (3g saturated), 1 mg cholesterol, 90 mg sodium, I g fiber. Joyce Jue, San Francisco Chronicle, 9/2/92. Posted by Stephen Ceideberg October 19 1992. Vietnamese Imperial Rolls recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Rating: 3.5 605 people have voted Last Reviewed on 2018-07-23 2018 Cooking Recipes » Healthy Snacks Recipes » Vietnamese Imperial Rolls Monday, Jul 23 2018 2018 Best Cooking Recipes New Recipes Moussaka Lamb and Eggplant Casserole Eggplant Whatever Polenta PieFrom My Garden Curried Eggplant Strudel Eggplant Curry Couscous with Eggplant New Cooking Recipes Irish Whiskey and Ginger Cream Recipe 2 tb Irish whiskey 2 tb Ginger marmalade 1 Rind of 1 lemon, grated 2 tb Superfine sugar 10 fl Heavy cream, chilled 2 ea Egg whites (If no store near you carries ginger marmalade, use an equivalent amount of lemon marmalade mi ed with 1/2 t ground ginger, or 1 T fresh grated ginger.) Put the whiskey, marmalade, lemon rind and sugar in a bowl. Stir well, then leave the mi ture to stand for at least 15 minutes. Stir the cream slowly into the whisky mi ture until evenly blended, then beat with an electric or rotary beater until thick. Beat the egg whites until stiff, then fo... 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