Vietnamese Rolls

Name: Vietnamese Rolls
Ingredients: 2.0 cup Chinese Cabbage Thinly Sliced; 0.5 teaspoon Kosher Salt; 0.5 cup Tree Ear Fungus; 0.5 pound Bean Sprouts; 2.0 tablespoon Soy Sauce; 2.0 tablespoon Water; 2.0 teaspoon Cornstarch; 8.0 ounce Firm Tofu; 1.0 tablespoon Oil; 2.0 Carrots Peeled And Julienned Cut; 1.0 Onion Thinly Sliced; 1.0 cup Bamboo Shoots Julienned Cut; 4.0 Rice Flour Wrappers Or; 16.0 Wheat Flour Wrappers; Oil For Deep Frying; 16.0 Lettuce Leaves

Vietnamese Rolls — a community recipe on Potlikkr.

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Ingredients

2.0 cup Chinese Cabbage Thinly Sliced
0.5 tsp Kosher Salt
0.5 cup Tree Ear Fungus
0.5 lb Bean Sprouts

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Method (preview)

1
Place cabbage in a colander, and sprinkle with salt. Leave for 20 minutes,
2
then rinse, drain, and pat dry. Soak tree ear fungus in water for 10

minutes to rehydrate. Remove string-like tails from bean sprouts. Mix

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