CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Meats, Seafood, Eggs |
Vietnamese |
Appetizers, Ceideburg 2, Vietnamese |
1 |
Servings |
INGREDIENTS
|
|
Nuoc Cham |
1 |
|
Of mint |
1 |
|
Of coriander |
1 |
oz |
Cellophane, bean thread |
|
|
noodles |
4 |
oz |
Lean ground beef |
4 |
oz |
Ground pork shoulder |
4 |
oz |
Fresh or canned crabmeat |
|
|
picked over and drained |
4 |
|
Shallots, minced |
4 |
|
Garlic cloves, minced |
1/2 |
|
Onion, minced |
1 |
c |
Fresh bean sprouts |
2 |
T |
Nuoc mam, Vietnamese fish |
|
|
sauce |
1/4 |
t |
Freshly ground black pepper |
1 |
|
Egg |
1/2 |
c |
Sugar |
24 |
|
Rounds of rice paper, banh |
|
|
trang each 8 1/2 inches |
|
|
in diameter. |
24 |
|
Raw medium shrimp, peeled |
|
|
with tail section |
|
|
attached deveined |
|
|
Peanut oil, for frying |
INSTRUCTIONS
And just when you thought it couldn't get any better, along comes a
recipe for Fried Shrimp Rolls!!! These triangular little goodies are
great when served alongside Cha Gio. These are really good! Prepare
the Nuoc Cham. Wash and dry the mint and coriander leaves. Set aside.
Prepare the filling: Soak the noodles in warm water for 30 minutes.
Drain. Cut into 1-inch lengths. Assemble the rolls: Fill a mixing
bowl with 4 cups of warm water and dissolve the sugar in it. Rice
paper is quite fragile. Work with only 2 sheets at a time, keeping
the remaining sheets covered with a barely damp cloth to prevent
curling. Immerse 1 sheet of rice paper into the warm water. Remove
and spread flat on a dry towel. Soak a second sheet of rice paper and
spread it out without touching the other round. The rice papers will
become pliable within seconds. Fold up the bottom third of each
round. Place 1/2 tablespoon of the filling in the center of the
folded-over portion. Place 1 shrimp in the filling, leaving the tail
section extended over the fold line. Top the shrimp with an additional
1/2 tablespoon of filling and press into a compact triangle, forming a
point where the tail extends (it is important that the filling be flat
so it can be wrapped entirely and tightly). Fold the sides over to
enclose the filling, then fold the remaining sides over to seal the
compact triangle. The completed roll resembles a triangle with a
handle. Fill the remaining wrappers in the same manner. Fry the
rolls: If possible, fry in 2 skillets. Pour 1 to 1 1/2 inches of oil
into each skillet and heat to 325 degrees Fahrenheit. Add a few rolls
to each skillet; don't let them touch or they will stick together.
Cook over moderate heat for 10 to 12 minutes, turning often until
crisp and golden brown. Drain the rolls on paper towels. Keep warm in
a low oven while frying the remaining rolls. Serve the shrimp rolls as
an appetizer with the Nuoc Cham, mint and coriander leaves. NOTE:
These rolls may be cooked in advance then reheated in a 350F oven for
about 20 minutes, or until crisp. Yield: 24 shrimp rolls. From "The
Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989.
Posted by Stephen Ceideberg; March 27 1991. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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