Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

* (Bi Cuon Chay Viet Nam).

1. Make the dipping sauce by combining all the ingredients and mixing
thoroughly. 2. Soak the rice vermicelli in boiled water, slightly
cooled, until soft. Drain thoroughly. 3. Soak the dried mushrooms and
wood ear fungus in boiled water, slightly cooled, until soft. Drain
thoroughly and squeeze out excess water. If using regular mushrooms,
wash and dry them thoroughly. Slice thinly. 4. Place a clean tea
towel on the surface you are working on. Dip a single sheet of Banh
Trang into warm water and place it on the tea towel. It should be
soft and pliable but not too wet. Place some vermicelli, dried
mushrooms, wood ear fungus, pickl 5. Spread the filling into a
sausage shape. Roll the bottom edge of the Banh Trang up and tuck
tightly under the mixture. Fold the left and right sides into the
center and continue rolling away from you. Continue until all the
mixture is used. 6. Place the vegetarian rolls on a dish. The guests
help themselves to letuce leaves, one at a time. On the lettuce they
place a roll, some mint, cilantro, and cucumber. They then roll
everything up and dip it in the dipping sauce.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
see part 1 for ingredients

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