Vietnamese Fresh Spring Rolls

Categories: Appetizers | Better home

Serves: 1 Servings

Ingredients:

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)

Instructions:
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.

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 97.
Posted to MC-Recipe Digest V1 #868 by Peg Baldassari
on Oct 26, 1997

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