Shrimp crystal spring rolls (banh cuon tom viet nam) pt.
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Cooked crispy roast pork |
| OR | ||
| 4 | Fresh boneless pork slices | |
| 3 | tablespoons | Clear honey |
| 2 | tablespoons | Dry sherry |
| 1 | teaspoon | Chili powder |
| 8 | ounces | Rice vermicelli |
| 1 | pounds | Fresh shrimp -- cooked and |
| Halved | ||
| 1 | cup | Finely chopped cooked |
| Chicken | ||
| 3 | Pickled onions -- cut into | |
| Fine strips | ||
| 3 | Dill pickles -- cut into | |
| Fine strips | ||
| 1 | Carrot -- grated | |
| 1 | pack | Round Banh Trang rice paper |
| ½ | cup | Nuac Mam sauce |
| OR Maggi liquid seasoning | ||
| 1 | Red chili peppers -- finely | |
| Chopped | ||
| 2 | To 3 tbsp. lemon juice | |
| 2 | teaspoons | Wine vinegar |
| 2 | teaspoons | Ginger wine |
| 1 | teaspoon | Sugar |
| 1 | Butterhead lettuce | |
| Cilantro sprigs | ||
| Mint sprigs | ||
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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