| 1 | These crispy rolls are made with vietnamese rice paper - huge, round, translucent and very brittle. |
| 2 | If you cannot find these exotic rice paper sheets, you can use filo dough instead (see cook"s note). |
| 3 | I must say, the first time i used these rice papers i almost gave up after only three minutes. |
| 4 | Be patient and practice a bit. |
| 5 | Once you get the hang of it, the rest will go smoothly. |
| 6 | Be sure to use plenty of water when spraying the sheets, roll as quickly as possible and keep the sheets covered as you work. |
| 7 | A challenge indeed, but well worth the effort. |
| 8 | Rice papers as well as cellophane noodles can be found in any asian supermarket. |
| 9 | Soak the cellophane noodles in warm water for 2 or 3 minutes. |
| 10 | Cut into 4" lengths and drain. |
| 11 | Cook in boiling water until done, about 4 or 5 minutes. |
| 12 | Drain and set aside. |
| 13 | Cook onions, green peppers, garlic and jalapeno peppers in the sesame oil over high heat until wilted. |
| 14 | Stir frequently to prevent burning. |
| 15 | When the vegetables are wilted, add the shiitake mushrooms and cook over low heat until they are soft but not mushy. |
| 16 | Place in a large bowl and cool. |
| 17 | When the mixture is cool, add all the remaining ingredients except the rice paper and vegetable oil. |
| 18 | Taste and adjust seasonings. |
| 19 | To assemble: take one sheet of rice paper out of the package, dip in a large bowl of water, or spray using a plastic spray bottle, and lay out on a flat surface. |
| 20 | Quickly place about 3 tbs of the filling on the bottom of the round and roll up, tucking the ends in as you go. |
| 21 | Seal with more water and set aside, seam side down. |
| 22 | Make all rolls in this fashion. |
| 23 | Heat about 2" of vegetable in a large skillet. |
| 24 | When the oil it hot, but not smoking, add the rolls in batches and cook until golden brown on all sides. |
| 25 | Remove from pan and drain on lint-free towels; do not use paper towels as the wrappers will stick to the paper. |
| 26 | Serve immediately. |
| 27 | Cook"s note: if using filo dough, cut sheets into long rectangles, approx. 6x8" long. |
| 28 | Place some filling at the bottom of each piece of filo dough and roll up, tucking in the ends as you go. |
| 29 | Brush with melted unsalted butter to seal. |
| 30 | Cook in vegetable oil until golden brown. |
| 31 | Be sure to cover the stack of filo dough at all times with a damp cloth to prevent it from drying out |
