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