appetizer

Vietnamese style spring rolls

dipping sauce comgine in a medium sized sauce pan 1 cup sugar 1 cup white vinegar 1 cup water 1 T minced garlic 1 1/2 t salt 1 T hot chili sauce Bring to a boil and simmer for 1/2 hour, or until mixture is reduced by about 1/3

Filling Sautee in 1 T canola oil (omit the oil if you use pork) 1/2 lb tempeh, chopped iin a food processor, or ground pork (you may need more of this, as you will lose more to fat than you would with the tempeh) 1 T minced garlic, 1 T minced fresh ginger blend with i bunch cilantro minced 1 large carrot minced 1 cup unsalted, roasted peanuts 1 Tablespoon tamari or soy sauce

20 pieces 6 in round rice paper (found in Asian grocers) 1 medium sized bowl of hot water (about as hot as you can comfortably handle with bare hands)

Set up the filling, rice paper and water on a large, clean work surface.

submerge four pieces of rice paper (do this one at a time or they will stick together) in the hot water. When the rice paper is flexible (this takes about half a minute) remove each round from the water and lay flat on clean work surface. Place one Tablespoon of filling in the center of each round of rice paper. fold the edge nearest you over the filling, fold the sides over the middle, and roll up the spring roll. set on a plate (don't stack these or they will stick together) and repeat proces until filling is gone.

Serve with dipping sauce.

Note, these should be eaten within a couple of hours or they will dry out. You can hold them a bit longer by covering them with damp paper towel and wrapping them tightly in fooooil or plastic wrap.