Vietnamese spring rolls (cha gio viet nam) pt. 2

Yield: 6 servings

Measure Ingredient
see part 1 for ingredients

1. Make the dipping sauce first. Combine all the ingredients in a dish and stir thoroughly. 2. Soak the vermicelli in boiled water slightly cooled until soft and drain thoroughly. Cut with kitchen scissors to make shorter strands. 3. Soak the Chinese 4. Soak the dried shrimp in boiled water that has cooled slightly until soft and then drain thoroughly. Grind finely. If using fresh shrimp, wash, drain, and grind. 5. Place the vermicelli, garlic, carrot, onion, black wood ear fungus, mushrooms, drie Formatted by Olivia Liebermann.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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