Recipe - Vegetable-Rice Salad

1 cup Jasmine rice; (see note)
2 cup Water
2 tablespoon Sesame oil
1 tablespoon Fresh ginger root; peel,
finely chop
1 One fourth cup Baby carrots; julienned
2 cup Fresh mung bean sprouts
1 cup Sunflower sprouts
1 cup Mixed alfalfa; lentil or
radish sprouts
One half cup Fresh chives; cut 1" long
1 teaspoon Cornstarch; DISSOLVED IN
1 teaspoon Soy sauce
One fourth teaspoon Salt

GARLICHOISIN SAUCE
One fourth cup Water
2 Cloves garlic; finely
chopped
2/3 cup Hoisin sauce
3 tablespoon Reducedsodium soy sauce
12 7 1/2inch square sprinroll
wrappers or egg roll ski;
(up to 8") thawed
1 lg Egg; BEATEN WITH
1 tablespoon Water
Vegetable oil for frying
Additional fresh sprouts;
optional

In 2quart saucepan, heat rice and water to boiling over high heat. Reduce
heat to medium; cover and cook rice until tender and all water has been
absorbedabout 17 minutes. Remove from heat, uncover, and set aside to
cool to room pemperature.

Meanwhile, prepare vegetable filling: Heat wok or large skillet over medium
heat. Add sesame oil and gingerroot; cook 15 seconds. Add carrots; stirfry
1 minute. Add all the sprouts, chives, cornstarch mixture, and salt;
stirfry until thickened and bubbly. Remove from heat and cool to room
temperature. Prepare GarlicHoisin Sauce: In 1quart saucepan, heat water
and garlic to boiling. Remove from heat and stir in hoisin sauce and soy
sauce until well mixed. Pour into small bow.

To make a roll, on a plate, place a wrapper with one corner toward you.
Brush 1inchwide band of egg mixtrue around edge of wrapper. Place 1/12 of
rice in the center and spread to a 4 by 2inch rectangle. Top with 1 1/2
of filling. Fold bottom corner over filling. Fold opposing side corners
over the roll and brush top corner with egg mixture. Continue rolling to
top corner to make a firm, 4inchlong cylinder. Place roll on a tray;
cover with plastic wrap. Repeat with remaining wrappers, rice, and
vegetable filling. (Rolls can be make ahead, covered, and refrigerated for
several hours.)

In 4quart saucepan, heat 2 inches oil to 375° on deepfat thermometer. Fry
rolls, 3 at a time, for 2 to 3 minutes or until golden brown. Drain on
paper towels. When ready to serve, halve each roll croswise on an angle.
Place 4 halves, cut sides up, in center of each of 6 serving plates.
Garnish plates with additional sprouts, if desired. Serve with
GarlicHoisin Sauce.

NOTES : Crisp, frid egg or sping rolls filled with shrimp and sprouts are
traditionally served for Chinese New Year, since their golden color
symbolizes prosperity. Jasmine rice, which is an aromatic variety that
cooks up a bit stickier than regular longgrain rice, is available in city
supermarkets, gourmet store, and Asian markets. It is also available by
mail from Lowell Farms, 4 North Washington, El Campo, TX 77437;
(888)4849213 or (409) 5434950 (six 2pound bags for $18. minimum order).
Recipe by: Country Living (January 1998)

Posted to recipeludigest by "Nesb2@aol.com" Nesb2@aol.com on Mar 25,
1998