Spring Rolls, Vietnamese Style (fresh) Recipe

Spring Rolls, Vietnamese Style (fresh) Recipe

Yield: 1 servings
Recipe by luhu.jp

Ingredients:
6: Rice paper sheets,
1/2 cup: Fresh basil, (OR cilantro),
, (12 inch) *
-shredded,
2 cup: Mung bean sprouts *,
1/2 cup: Sliced cucumber,
2 lbs: Black tiger shrimp,
1/2 cup: Julienned carrots,
1/2 cup: Fresh mint, shredded

DIP
1/4 cup: Soy sauce,
1 T: Crushed red pepper flakes,
1/4 cup: Lime juice,
1/4 cup: Sugar,
1/4 cup: Thai fish sauce, (nam pla) *

Directions:
* Available in Asian markets and many super markets.

Peel and devein the shrimp. Steam, cool and chop them.

Assemble all of the ingredients. Fill a large bowl with hot water,
then dip a rice paper into it. Place on a damp towel and let rest
until pliable, about 30 seconds. Place a tablespoon of the bean
sprouts about 2 inches from the bottom of the rice paper. Add a
tablespoon of the chopped shrimp, 1/2 teaspoon of mint and 1/2
teaspoon of basil, then 1 tablespoon of cucumber and 1/2 tablespoon
of carrot. Fold the bottom of the wrapper up over the filling, then
fold the right and left sides over. Roll up like a burrito.

Dip: Combine all of the dip ingredients in a bowl and serve with the
spring rolls.

[Michelle Santos; Knight-Ridder News Service] [The Balimore Sun;
October 30, 1994]

Posted by Fred Peters.

Submitted By FRED PETERS On 01-08-95


Source from luhu.jp

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