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Posted for Phyllis Chinn <[log in to unmask]>
Rice papers are used for cold Vietnamese rolls. You soften them with warm
water, wrap, let air dry and refrigerate.
For hot egg rolls you make up your mix of vegetables and or chicken. pork.
shrimp etc. Pre soften the rice papers then make small egg rolls, don't
get carried away size wise. Not to long or thick, i.e. do not over fill I
have Vietnamese friends who give me egg rolls made this way and they say
the trick is to really take your time drying before frying or freezing. If
you try this and the egg rolls split to often then after the first air dry
try putting a second wrapper on, dry and then cool or store in fridge or
freezer.
I have used the Vietnamese all rice paper. It is hard. I put it on a
plate with a little water to let it soften. then I roll up whatever I have
of ingredients. I either eat it like that or I have fried it. They do
tear easily. In a Thai restaurant they served them, they suggested rolling
only a small amount of ingredients in it and then cut them in about two inch
lengths and fry that very quickly. Then they don't tear. I haven't tried
that yet.
_I use rice paper for uncooked rolls -- a la Vietnamese Goi Cuon (Summer
Rolls). I've tried occasionally to cook them, but probably need a deep
fryer to do so properly, and that's probably an appliance that's never
gonna be in my household -- or I'd be huge as a house. (Already, I'm huge
as garage.)
But I really do enjoy them, and they are certainly calorie/carb friendly.
Every once in a while, I experiment with deli meats with asian cabbage, and
these are sort of fun!
I did clip this web page awhile back, thinking I might try this treatment
-- which it adding a thin layer of oil and baking them. Sort of Hot
Pockets-ish. Now that you've brought it up, and I'm looking at this again,
I think I might try it! http://glutenfreeday.com/?p=82
_i use rice paper to make summer rolls (which are uncooked) or you can fry
them to make spring rolls. my favorite thai restaurant locally makes them
that way. i also use them as a substitute for phyllo when making greek
spinach pie (spanikopita). good luck. A couple of years ago, I bought rice
papers from Adriana's Caravan which was on the internet, but may be out of
business. They were in Philadelphia, and I think were only going to sell
henceforth from Reading Terminal Market, if I remember correctly. They
sold all kinds
of gourmet stuff you couldn't find elsewhere. I use them for eggroll
wrappers and fry them. They are fragile, so I have to be careful that they
are cooked long enough on the first side, then gently roll them over in the
frying pan. I am considering using 2 at a time to make the shell thicker.
Another thing I thought of doing was maybe taking my eggroll and roll it in
some kind of coating or batter to make a thicker shell, but I have not had
time to experiment. They are dry and I have to run them under the faucet
to get them wet, then lay them on a plate to soften before you can roll
them. They are round and a little smaller than a dinner plate. When my
current 3 remaining packages are used up, I don't know where I will be able
to get them. I think they come from Vietnam or Thailand.
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Mike Jones <[log in to unmask]> Orlando, FL, USA
One of the Celiac, Cel-Kids, Cel-Pro, and Cel-Gps Listowners,
http://www.enabling.org/ia/celiac/
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