INGREDIENTS

INSTRUCTIONS

For dieters or the cholesterol conscious++an oven baked version of
spring rolls.  In Vietnam these are often baked over charcoal. Cut  the
shrimp into small pieces and sprinkle with the black pepper and  the
sugar. Slice the scallions crosswise into very thin slices. Slice  the
pork into thin pieces, 3 x 2 x 1/8 inch.  Combine half the slice
scallion with the shrimp and meat, the fish  sauce and a dash of black
pepper.  Chop the garlic fine; place on a platter near the stove, along
with  the remaining scallions.  Heat the oil and fry the garlic and
remaining scallion briefly until  they brown slightly.  Add the
pork-shrimp mixture and keep stirring  over high heat until cooked,
about 5 minutes.  Cut or break the 10 rice papers into quarters.  Place
the cut rice  papers on a flat surface.  Using a pastry brush, or your
fingers,  paint water over the entire surface of each of the pieces;
this is to  make the brittle papers become soft and flexible.  Try
working an  about 10 quarters at a time.  This will help you work
faster.  While  some of the wrappers become pliable, you can be filling
the others.  Place 2 pieces of shrimp and 2 small pieces of pork on the
pointed  end of a paper, arranging the filling in a square shape.  Bend
the  pointed end over the filling and roll twice, then fold the sides
over  and continue to roll into a 2-inch-long cylinder about 1 inch
thick.  Place on a tray, with the open end on the underside to prevent
unrolling, while you fill the remaining rolls.  Place the rolls in  the
oven, directly on the oven rack, without preheating.  (They can  be
crowded together while baking so that you can get many onto 1  rack.)
Again, be certain to place them open end down; turn the oven  to 350
degrees and bake them for about 40 minutes, 20 minutes on each  side.
NOTE:  These can be filled several hours before cooking, covered with
a plastic wrap, and refrigerated.  Or they can be baked and then kept
at room temperature for several hours.  They never lose their
crispness. Use bamboo chopsticks or tongs for turning the rolls.  From
"The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barron's, 1979.  Posted by Stephen Ceideberg; April 14 1991.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 453
Calories From Fat: 250
Total Fat: 27.4g
Cholesterol: 252.9mg
Sodium: 815.9mg
Potassium: 602.2mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 1.4g
Protein: 45.2g