<<Disclaimer: Verify this information before applying it to your situation.>>

THE GLUTEN-FREE BAKER NEWSLETTER
Recipe taken from Spring 1996 Issue

RICE PAPER WRAPPERS (banh trang)

Rice papers are very thin, dry brittle, almost translucent wrappers made
from rice flour, water and salt. Many brands have the imprint of a
crisscross bamboo pattern on each sheet. Rice papers are available in
several sizes, in round, square and triangular shapes. The size I like to
use for egg and spring roll wrappers are the 8-inch round size. These are
usually sold in one pound packages of 45-50 sheets. Don't be discouraged by
the length of the how-to's, I have gone into detail and made notes to try
to make it a good experience for you. The end result will be well worth any
small effort. To save time select and prepare the filling the day before
and then the wrapping and frying will be a snap! Call a celiac friend and
make up some egg rolls together, share the work and the effort. Hope that
you will now enjoy delicious tasting egg/spring rolls once more.

Ingredients for Wrapping and Frying:
2 cups warm water
2 Tablespoons sugar
1/4 cup cider vinegar
1 package 8-inch round rice paper wrappers *
1/4 to 2 cups vegetable oil for frying

* May be found in many Asian/oriental stores.  BEWARE! Be sure the package
says `rice flour' where the ingredients are listed.  Some are made with
wheat flour or labeled as only flour...these contain wheat.

Mail Order Sources:

- Kam Man Food Products, 200 Canal Street, New York, NY  10013   212/
571-0330  (Ask for Mr. Chan.)

- Oriental Food Market and Cooking School,  2801 W. Howard Street, Chicago,
IL 60645   312/ 274-2826

-       Vietnam Imports, 922 W. Broad Street, Route 7, Falls Church, VA
22046  703/ 534-9441  (Ask for Peter Tran)

-       The Oriental Pantry, 423 Great Road (2A), Action, M A 01720   800/
828-0368


  SANDRA'S NOTE: Rice paper wrappers come in different thickness, this will
depend on the brand. You might wish to purchase several brands if possible
so that you can compare which you prefer. A favorite of mine is a very thin
rice paper wrapper and the brand has a picture of a red rose, green stem
and leaves on it.

Preparing the Wrappers:
In a shallow, flat bottomed dish, (make sure the rice paper wrapper will
fit in it flat) pan or tray, add the water, sugar and cider vinegar. Stir
to dissolve the sugar. This will be the rice paper wrapper bath. Have 2
colanders on hand. Carefully submerge one sheet of the rice paper wrapper
in the water mixture, just until rice paper wrapper is entirely moistened.=

Gently remove paper and prop it up on the inside of a colander to drain and
soften.  The rice paper wrappers don't soften immediately but in a minute
or so they will soften into a pliable texture.  Try to allow it to drape
over the outside edge of the colander. You may have to give the rice paper
wrapper a bit of help as it softens to be sure it drapes over the outside
edge.  Try to keep softened rice paper wrappers from touching each other as
they will stick together.  I found that 2 rice paper wrappers per colander
seem to work well.

Wrapping:
Place a softened sheet of rice paper wrapper on a flat work surface. Place
1 - 2 Tablespoons of the filling 1-inch from the lower edge. Fold the
bottom edge of the rice paper wrapper over the filling, molding the filling
a little with your fingers to form a cylinder, gently roll one full turn so
that the filling is secure.  Now fold both side edges in towards the
center, one side edge at a time.  Finish rolling to form a neat cylinder.
If frying the spring rolls don't roll too tight as the filling needs to
have a little room to expand during cooking.  This also prevents the rice
paper wrapper from breaking open during cooking. Place each roll on a
platter, seam side down (this will help to seal the seam). Continue dipping
the rice paper wrappers to soften and rolling until the filling mixture is
all used.  The rolling process is very easy and gets even easier after you
have done a few.  If rolling the whole batch, keep the uncooked rolls
draped with a barely damp paper towel for up to one hour before cooking.
Make sure to keep seam side down so the roll won't come undone.

Frying the Rolls:
To fry the rolls in a large, non-stick frying pan, heat the oil on
medium-high (3600) until hot but not smoking. A deep fryer may also be
used. Only put a few rolls in the frying pan at one time, seam side down so
they won't open during the cooking. Leave a little space between each roll.
The oil should be bubbling around the rolls, but not splashing or smoking.=

Use tongs or long chopsticks, turn the rolls occasionally until they are
light golden brown all over. Don't let
rolls to the bowl and drain them by standing them up on one end inside the
bowl.

Sandra's Notes:  The egg/spring rolls keep well 4-6 days in the
refrigerator after cooking. Use a piece of paper towel to wrap fully around
1 roll, add 2nd roll and complete wrapping in the paper towel. Place both
wrapped rolls into a zip style plastic bag. Continue wrapping rolls and
placing in plastic bag. Keep bags in coldest part of the refrigerator. To
reheat place on broiler style baking pan in preheated 375 deg. oven for
approximately 10 - 15 minutes.

Happy Baking!

Sandra

The Gluten-Free Baker Newsletter
Fairborn, OH   USA