Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls Ingredients

Shrimp Filling or	Lime Dipping Sauce
12 oz Beer; warm	Cilantro; snipped
9 Rice papers (8.5" diameter)	Mint; snipped
1 Head bibb lettuce; (or	Daikon; shredded (Oriental

Instructions for Vietnamese Fresh Spring Rolls

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

Main Ingredient: ShrimpCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beer	Cilantro	Lettuce	Lime
Mint	Rice	Shrimp

Appetizers Cilantro Beer Rice Shrimp Lettuce Lime

for flavor and categorization

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