| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Vietnamese |
Appetizers, Better home |
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
<Baldassari@compuserve.com> on Oct 26, 1997
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