素越南米粉卷 Vegetarian Vietnamese Rice Roll

Instructions

1. Soak Dry Black Fungus & Mushroom in hot water for 30 minutes.
2. Prepare a bowl of warm water, add 1 tsp of Cooking Oil, mix it up. Slowly add piece by piece of Rice Paper into warm water, soak the rice paper few times before adding the next; leave it for 15-20 minutes.
3. Wash, peel and dice the Jicama.
4. Drain Mushroom & Black Fungus, dice mushroom. If Black Fungus is not sliced, slice it.
5. Heat the wok; add 1 tbsp of Cooking Oil.
6. Add Mushroom in, fry until fragrance, then add Fungus, and finally Jicama, add another 1 tbsp of Cooking Oil. Stir fry and mix well.
7. Finally, season with ½ tsp Vegetable Seasoning and a sprinkle of Pepper.
8. Slowly take out a piece of wet Rice Paper and spread on an even board, put the stuffing in and fold it up,
   repeat until finish. Bring the Rice Roll to steam for 3 minutes.
9. Sauce: Add 2tsp Sugar, 1 tbsp Lemon Juice, 2 tbsp Water, 2tbsp Soy Sauce, mix well until sugar is melted.
10. Side: This dish is normally served with boiled Bean Sprouts, Lettuce, Basil and Mint Leave.
11. Bean sprouts: boiling a pot of water, turn off the heat, blanch rapidly the bean sprouts, pour it into the basket, and rinse it through cold water then drain.
12. Slice Lettuce, add Basil & Mint.





1. 將乾木耳和乾蘑菇放在熱水中浸泡30分鐘。
2. 準備一碗溫水，加入1茶匙食用油，將其混合。 慢慢將一張薄餅皮放入溫水中，將薄餅 皮浸泡幾次，然後再加入下一張；放置15-20分鐘。
3. 將芒光洗淨，去皮並切丁。
4. 排水乾木耳和乾蘑菇，蘑菇切丁。 如果未將乾木耳切成薄片，請將其切成薄片。
5. 加熱鍋；加入一湯匙食用油。
6. 加入蘑菇，炸至香味，然後加入木耳，最後加入芒光，再加入1湯匙食用油。 翻炒並攪
拌均勻。
7. 最後，以½茶匙蔬菜調味料和少許胡椒粉調味。
8. 慢慢取出一張濕薄餅皮，並均勻地攤開。將餡料塞入並折疊，直到完成。將米粉卷蒸3分鐘。
9. 醬：加入2湯匙糖，1湯匙檸檬汁，2湯匙水，2湯匙醬油，攪拌均勻直至糖融化。
10.側：此菜通常搭配煮熟的豆芽，生菜，羅勒和薄荷葉。
11.豆芽：煮沸一鍋水，關掉火鍋，迅速燙一下，將豆芽倒入籃子，用冷水沖洗後瀝乾。
12.將生菜切成薄片，加入羅勒和薄