Vietnamese fresh spring rolls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Shrimp Filling or Chicken-Crabmeat Filling | ||
| 12 | ounces | Beer; warm |
| 9 | Rice papers (8.5\" diameter) | |
| 1 | Head bibb lettuce; (or boston lettuce), finely shredded | |
| Lime Dipping Sauce | ||
| Cilantro; snipped | ||
| Mint; snipped | ||
| Daikon; shredded (Oriental white radish) | ||
Directions
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 till transparent and pliable. Place ¼ cup lettuce on bottom part of each rice paper. Place about ⅓ 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.
Posted to MC-Recipe Digest V1 #868 by Peg Baldassari <Baldassari@...> on Oct 26, 1997
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