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Vietnamese Fresh Spring Rolls

Cuisine: Australian, Vietnamese
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

  Shrimp filling or chicken-crabmeat filling
12 oz 340gBeer - 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)

Recipe Instructions

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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