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Gung Hay Fat Choy...Happy Chinese New Year!

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                1 pkg. 8-inch round rice paper wrappers *
2 Tablespoons sugar              1/4 to 2 cups vegetable oil for frying
1/4 cup cider vinegar

* May be found in Asian/oriental stores.

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.  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 (360 degrees F) 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=B0 oven for approximately 10 -
15 minutes.
Copyright '96

Happy Baking!

Sandra
The Gluten-Free Baker
Fairborn, OH USA