Recipe - Stuffed Rice Noodle Rolls (Guen Fun)

**** NO E *****
Karen Adler FNGP13B.
Yield: 1 doz. noodle rolls
1 Recipe rice noodle dough*

FILLING
2 cup Cooked ham; thinly cut or sliced up
1 pound Bean sprouts
2 Green onion stalks
2 Eggs
One half teaspoon Salt

*Recipe is included in this collection. TO MAKE FILLING: Blanch
bean sprouts in 4 cups boiling water for 15 seconds. Rinse under cold water
and drain well. Shred green onions and cut into 1 inch strips. Beat
eggs and salt thoroughly. Thinly coat bottom of small skillet with egg
mixture (approximately 2 tbsp.). Cook over medium heat until set. Turn
out on plate and continue making the egg crepes until all the beaten egg
mixture is used. Cut crepes into thin strips. Divide ingredients into 12
portions. ASSEMBLING: Referring to the basic rice noodle recipe,
as each pan of the cooked fun is cooled, carefully remove from pan by
rolling the fun jelly roll style. Unroll cooked fun on a plate or any
flat surface, spread lower half of fun with one portion each of the
ham, bean sprouts, green onions and egg strips. Roll up jellyroll
style and cut into 1 inch sections. DO AHEAD NOTES: Guen Fun is
perfect for entert aining. They can be made 1 day ahead and should be
served at room temperature. Drizzle a little light soy sauce and sesame
oil on top for added flavor. You may store them overnight at room
temperature (on a cool day) or refrigerate. Source: "Dim Sum" by
Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MCRecipe Digest V1 #174

Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
steven.h.bergstein@ac.com