Page 47 - 44-Summer 2015_Final

Vietnamese Spring Roll

Recipe provided by Vegetarian Cooking Team / Tzu Chi University Continuing Education Center
Instructor: Jimmy Chiu

Ingredients Hoisin Sauce Sweet & Sour Sauce

Vietnamese rice paper (22 cm.) 2 tbsp Vegetarian Hoisin Sauce 1 tbsp Lemon Juice
Vietnamese rice paper (16 cm.) 1 tbsp Water 1/2 tsp Sugar
Vietnamese vermicelli 1 tsp Sesame Oil 1/2 tsp Chili Paste
Cucumber 1 tsp sugar
Carrot
Radish
Jicama
A vegetarian diet is not only good for our health,
Braised tofu but also good for the earth.
Romaine lettuce Jing Si Aphorism by Dharma Master Cheng Yen
Directions

1. Cook vermicelli in boiling water for about 5. Place a large sheet of rice paper atop the
5 minutes. Let soak for 3 minutes, then water for 2-3 seconds. Repeat with a small
run under cold water. Set aside. sheet, then place the small paper flat on
the center of the large sheet.
2. Slice the cucumber, radish, carrot, tofu,
and jicama. 6. Place lettuce on the wrapper, then add
the rest of the ingredients.
3. Wash lettuce and set aside.
7. Wrap like a burrito. Cut in half and serve.
4. Prepare warm water in a wide container.

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