Shrimp crystal spring rolls (banh cuon tom viet nam) pt.
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
6 | ounces | Cooked crispy roast pork |
OR | ||
4 | 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 |
Halved | ||
1 | cup | Finely chopped cooked |
Chicken | ||
3 | Pickled onions -- cut into | |
Fine strips | ||
3 | Dill pickles -- cut into | |
Fine strips | ||
1 | Carrot -- grated | |
1 | pack | Round Banh Trang rice paper |
½ | cup | Nuac Mam sauce |
OR Maggi liquid seasoning | ||
1 | Red chili peppers -- finely | |
Chopped | ||
2 | To 3 tbsp. lemon juice | |
2 | teaspoons | Wine vinegar |
2 | teaspoons | Ginger wine |
1 | teaspoon | Sugar |
1 | Butterhead 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