Vietnamese Fresh Spring Rolls Recipe - Cooking Index
Shrimp filling or chicken-crabmeat filling | ||
12 oz | 340g | Beer - warm |
9 | Rice papers - (8.5" diameter) | |
1 | Bibb lettuce - (or Boston | |
Lettuce) - finely shredded | ||
Lime dipping sauce | ||
Cilantro - snipped | ||
Mint - snipped | ||
Daikon - shredded (oriental | ||
White radish) |
Prepare Shrimp Filling or Chicken-Crabmeat Filling Pour beer into a pie plate. Dip rice papers into beer, on at a time, being careful not to break papers.
Place papers, not touching on a clean, dry kitchen towel. Let soften for a few minutes until transparent and pliable.
Place 1/4 cup lettuce on bottom part of each rice paper. Place about 1/3 cup filling on the lettuce near the curved edge of the paper. Beginning at that edge tightly roll rice paper, folding in ends. Place seam side down on a plate.
Cover with a damp towel. Repeat with remaining filling and wrappers. Cover and chill up to 2 hours. Halve rolls, transfer spring rolls to a serving plate.
Serve with bowls of Lime Dipping Sauce, cilantro, mint and shredded daikon.
Makes 14-18 pieces.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 97.
Source:
Tom Solomon
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