Vietnamese Fresh Spring Rolls
appetizers, tnt
: 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)
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.
Recipe By :
From: Peg Baldassari Date: 26 Oct 97 Mastercook Recipes (Mailing List) Ä
Yield: 1 servings