[Sca-cooks] Re: Sca-cooks digest, Vol 1 #551 - 16 msgs

[Vincent Cuenca]

>Anyway, does anyone know the secret to these eggrolls? they have a very
>thin wrapper and are deep fried and seem sweeter than regular egg or
>spring rolls. I don't even know what they are called (and I'm a bit too
>shy to ask...)
>

Ooo!  Bahn cuon!  Or something like that... the wrapper is actually a very
thick rice paper.  You find them in most Asian markets labeled as "galettes
de riz".  They're about the size of large tortillas, and they have this
woven texture.  Soak them in warm water so they become translucent, wrap
around your fillings, and deep fry or steam.  Good stuff, Maynard!

Vicente
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It's great to be known, but it's even better to be known as strange.
-Takeshi Kaga






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