Vietnamese fresh spring rolls

Yield: 1 Servings

Measure Ingredient
\N \N Shrimp Filling or Chicken-Crabmeat Filling
12 ounces Beer; warm
9 \N Rice papers (8.5\" diameter)
1 \N Head bibb lettuce; (or boston lettuce), finely shredded
\N \N Lime Dipping Sauce
\N \N Cilantro; snipped
\N \N Mint; snipped
\N \N Daikon; shredded (Oriental white radish)

Prepare Shrimp Filling or Chicken-Crabmeat Filling Pour beer into a pie plate. Dip rice papers into beer, on at a time, being careful not to break papers. Place papers, not touching on a clean, dry kitchen towel. Let soften for a few minutes till transparent and pliable. Place ¼ cup lettuce on bottom part of each rice paper. Place about ⅓ cup filling on the lettuce near the curved edge of the paper. Beginning at that edge tightly roll rice paper, folding in ends. Place seam side down on a plate.

Cover with a damp towel. Repeat with remaining filling and wrappers. Cover and chill up to 2 hours. Halve rolls, transfer spring rolls to a serving plate. Serve with bowls of Lime Dipping Sauce, cilantro, mint and shredded daikon. Makes 14-18 pieces.

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 97.

Posted to MC-Recipe Digest V1 #868 by Peg Baldassari <Baldassari@...> on Oct 26, 1997

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