Vietnamese spring rolls (cha gio viet nam) pt. 1

Yield: 6 servings

Measure Ingredient
4 ounces Bean thread vermicelli
2 Dried Chinese mushrooms
OR
4 Button mushrooms
2 Pieces black wood ear
Fungus
1 tablespoon Dried shrimp
OR
8 Fresh shrimp -- finely
Ground
2 Cloves garlic -- ground
1 Carrot -- grated
1 Onion -- grated
½ cup Ground pork
1 tablespoon Nuoc Mam sauce
OR
1 tablespoon Light soy sauce with 2
Anchovies
Crushed into it, and a dash
Lime
Or lemon juice
Black pepper
1 Egg -- beaten
1 pack Banh Trang rice paper
Quadrant-shaped or round
Vegetable oil -- for frying
2 tablespoons Nuoc Man sauce
OR
2 tablespoons Maggi liquid seasoning
1 Clove garlic -- finely
Chopped
2 teaspoons Lime or lemon juice
1 teaspoon Cider vinegar -- or wine
Vinegar
1 teaspoon Sugar
1 Butterhead lettuce
Cilantro sprigs
Mint sprigs

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

Similar recipes