Vietnamese Style Spring Rolls -- Best Recipes

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Date Posted: 05/ 3/04 12:02:56pm
Author: CB
Subject: Vietnamese Style Spring Rolls

Spring Rolls Vietnamese Style

1 dozen medium shrimp, shelled and deveined
1 carrot, grated
1 cup minced lettuce
1/4 cup minced fresh cilantro
1/3 cup minced cucumber, peeled and seeded
1/4 cup minced green onions
1 tablespoon soy sauce
6 spring roll wrappers

Cook shrimp in boiling water just until bright pink. Remove, drain, and cool. Chop shrimp and combine with carrot, lettuce, cilantro, cucumber, green onions, and soy sauce. Mix well and divide in 6 equal parts. Place 1 spring roll wrapper in a bowl of cool water until limp. Shake off water and pat with a paper towel. Place flat on a cutting board. Put one part of the filling in the center of the wrapper. Fold ends over and then fold down the top part. Roll tightly and moisten edges of wrapper. (It's like making egg rolls.) Press firmly to seal. Place on a platter and cover with a damp paper towel. Repeat until all are filled and rolled. Cover with the damp towel and then a sheet of plastic wrap. Chill until ready to serve. While chilling, make a dipping sauce as follows: Combine 1 tablespoon soy sauce, 3 tablespoons Sake vinegar or rice vinegar, 1 tablespoon nuc mam (Vietnamese fish sauce), and 1/2 teaspoon freshly grated or finely minced ginger root. Place in center of table in a shallow bowl. Cut spring rolls in half and serve two halves to each person. Dip in sauce to eat. This is an appetizer. To use as a main dish, double the recipe and serve each person 2 whole rolls.

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