Vietnamese spring rolls (cha gio viet nam) pt. 1

Yield: 6 servings

Measure Ingredient
4 ounces Bean thread vermicelli
2 \N Dried Chinese mushrooms
\N \N OR
4 \N Button mushrooms
2 \N Pieces black wood ear
\N \N Fungus
1 tablespoon Dried shrimp
\N \N OR
8 \N Fresh shrimp -- finely
\N \N Ground
2 \N Cloves garlic -- ground
1 \N Carrot -- grated
1 \N Onion -- grated
½ cup Ground pork
1 tablespoon Nuoc Mam sauce
\N \N OR
1 tablespoon Light soy sauce with 2
\N \N Anchovies
\N \N Crushed into it, and a dash
\N \N Lime
\N \N Or lemon juice
\N \N Black pepper
1 \N Egg -- beaten
1 pack Banh Trang rice paper
\N \N Quadrant-shaped or round
\N \N Vegetable oil -- for frying
2 tablespoons Nuoc Man sauce
\N \N OR
2 tablespoons Maggi liquid seasoning
1 \N Clove garlic -- finely
\N \N Chopped
2 teaspoons Lime or lemon juice
1 teaspoon Cider vinegar -- or wine
\N \N Vinegar
1 teaspoon Sugar
1 \N Butterhead lettuce
\N \N Cilantro sprigs
\N \N Mint sprigs

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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