Shrimp crystal spring rolls (banh cuon tom viet nam) pt.

4 servings

Ingredients

QuantityIngredient
6ouncesCooked crispy roast pork
OR
4Fresh boneless pork slices
3tablespoonsClear honey
2tablespoonsDry sherry
1teaspoonChili powder
8ouncesRice vermicelli
1poundsFresh shrimp -- cooked and
Halved
1cupFinely chopped cooked
Chicken
3Pickled onions -- cut into
Fine strips
3Dill pickles -- cut into
Fine strips
1Carrot -- grated
1packRound Banh Trang rice paper
½cupNuac Mam sauce
OR Maggi liquid seasoning
1Red chili peppers -- finely
Chopped
2To 3 tbsp. lemon juice
2teaspoonsWine vinegar
2teaspoonsGinger wine
1teaspoonSugar
1Butterhead 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