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

Yield: 4 servings

Measure Ingredient
6 ounces Cooked crispy roast pork
\N \N OR
4 \N 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
\N \N Halved
1 cup Finely chopped cooked
\N \N Chicken
3 \N Pickled onions -- cut into
\N \N Fine strips
3 \N Dill pickles -- cut into
\N \N Fine strips
1 \N Carrot -- grated
1 pack Round Banh Trang rice paper
½ cup Nuac Mam sauce
\N \N OR Maggi liquid seasoning
1 \N Red chili peppers -- finely
\N \N Chopped
2 \N To 3 tbsp. lemon juice
2 teaspoons Wine vinegar
2 teaspoons Ginger wine
1 teaspoon Sugar
1 \N Butterhead lettuce
\N \N Cilantro sprigs
\N \N Mint sprigs



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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