Beef crystal spring rolls - pt. 1

Yield: 4 servings

Measure Ingredient
1 teaspoon Lemon grass -- finely
\N \N Ground**
1 teaspoon Garlic -- finely ground
1 tablespoon Ginger wine
8 ounces Steak sauce
\N \N Cut against the grain into
\N \N Pieces
⅛ \N Inch thick and 2 inches
\N \N Long
6 ounces Rice vermicelli
2 \N Pickles onions -- finely
\N \N Cut
2 \N Dilled pickles -- finely
\N \N Cut
1 \N Carrot -- grated
1 pack Round Banh Trang rice paper
\N \N Warmed water in a bowl on
\N \N The table
4 tablespoons Nuoc Mam sauce
\N \N OR Maggi liquid seasoning
1 \N Red chili peppers -- finely
\N \N Chopped
1 \N Clove garlic -- finely
\N \N Chopped
1 tablespoon Lime or lemon juice
1 teaspoon Wine vinegar
1 teaspoon Sugar
2 teaspoons Dry sherry
1 \N Butterhead lettuce
\N \N Cilantro sprigs

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

Similar recipes