Fish crystal spring rolls (bi guon ca) pt. 1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Fresh red snapper, sea bas, |
| Or carp -- cleaned and | ||
| Gutted | ||
| 2 | teaspoons | Salt |
| 3 | tablespoons | Dry sherry |
| 2 | tablespoons | Ginger wine |
| 3 | tablespoons | Cornstarch |
| Vegetable oil | ||
| 6 | ounces | Rice vermicelli |
| 2 | Dill pickles -- chopped | |
| 2 | Pickles onions -- chopped | |
| 1 | Carrot -- grated | |
| 1 | pack | Round Banh Trang rice paper |
| 4 | tablespoons | Nuac Mam |
| OR | ||
| Maggi liquid seasoning | ||
| 1 | Red chili peppers -- finely | |
| Chopped | ||
| 1 | Clove garlic -- finely | |
| Chopped | ||
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Cider vinegar |
| OR | ||
| Wine vinegar | ||
| 1 | teaspoon | Sugar |
| 2 | teaspoons | Dry sherry |
| Cilantro sprigs | ||
| Mint sprigs | ||
| 1 | Butterhead lettuce | |
Directions
DIPPING SAUCE
TO SERVE
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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