Side Pannel
Vietnamese Fresh Spring Rolls
Vietnamese Fresh Spring Rolls
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- Shrimp Filling or
- -Chicken-Crabmeat Filling
- 12 oz Beer; warm
- 9 Rice papers (8.5" diameter)
- 1 Head bibb lettuce; (or
- -boston lettuce), finely
- -shredded
- Lime Dipping Sauce
- Cilantro; snipped
- Mint; snipped
- Daikon; shredded (Oriental
- -white radish)
Directions
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 1/4 cup
lettuce on bottom part of each rice paper. Place about 1/3 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.
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 1/4 cup
lettuce on bottom part of each rice paper. Place about 1/3 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.
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