Vietnamese Fresh Spring Rolls Recipe - Cooking Index
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.