Title: Vietnamese Fresh Spring Rolls
Categories: Appetizer Vietnamese
Yield: 1 Servings

:		Shrimp Filling or
:		Chicken-Crabmeat Filling
	12 o	z 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

previous

next