Beef crystal spring rolls - pt. 1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Lemon grass -- finely |
| Ground** | ||
| 1 | teaspoon | Garlic -- finely ground |
| 1 | tablespoon | Ginger wine |
| 8 | ounces | Steak sauce |
| Cut against the grain into | ||
| Pieces | ||
| ⅛ | Inch thick and 2 inches | |
| Long | ||
| 6 | ounces | Rice vermicelli |
| 2 | Pickles onions -- finely | |
| Cut | ||
| 2 | Dilled pickles -- finely | |
| Cut | ||
| 1 | Carrot -- grated | |
| 1 | pack | Round Banh Trang rice paper |
| Warmed water in a bowl on | ||
| The table | ||
| 4 | tablespoons | Nuoc Mam sauce |
| OR Maggi liquid seasoning | ||
| 1 | Red chili peppers -- finely | |
| Chopped | ||
| 1 | Clove garlic -- finely | |
| Chopped | ||
| 1 | tablespoon | Lime or lemon juice |
| 1 | teaspoon | Wine vinegar |
| 1 | teaspoon | Sugar |
| 2 | teaspoons | Dry sherry |
| 1 | Butterhead lettuce | |
| Cilantro sprigs | ||
Directions
MARINADE
ROLLS
DIPPING SAUCE
TO SERVE
*(Banh Cuon Thit Bo Viet Nam) **if this is unavailable, use the juice of a lemon and its grated peel. See part 2 for directions.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books
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