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Vietnamese Spring Rolls
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Spring Roll Appetizer


Serves/Makes:6 or more as hot appetizer

  • 20 6-inch round or triangular rice papers
  • 2 12 oz (336 grm) bottles of beer (one for the cook)
  • 2 eggs, lightly beaten
  • 4 cups (950 ml) peanut oil
  • 20 small bib lettuce leaves
  • 40 sprigs fresh corriander (cilantro optional)
  • 40 fresh mint leaves
  • Filling
  • 1 oz (28 grm) bean thread noodles (cellophane noodles)
  • 5 dried black Chinese mushrooms
  • 1/2 lb (.2 kg) raw shrimp
  • 3 green onions, minced
  • 1/2 cup (125 ml) shredded or minced carrots
  • 1/2 lb (.2 kg) ground pork
  • 3 shallots, minced
  • 3 cloves garlic, finely minced
  • 2 tbs (30 ml) dry sherry
  • 1 tbs (15 ml) light soy sauce
  • 1 tbs (15 ml) oyster sauce
  • 1/2 tsp (2 ml) freshly ground black pepper
  • 1/2 tsp (2 ml) sugar
  • Spring rolls may be made in morning and refrigerated for cooking in the evening. They may also be reheated in hot oil or warmed in medium oven for 1 hour.
  • Filling:
  • Soak bean threads in hot water until softened (30 minutes) then drain and cut into 1-inch pieces.
  • Soak mushrooms in hot water until softened (20 minutes). Discard stems and mince caps.
  • Shell and devein shrimp then chop.
  • Place bean threads, mushrooms and shrimp in bowl.
  • Add remaining filling ingredients and mix thoroughly.
  • Dip a sheet of rice paper in beer to moisten, then shake off excess beer.
  • Place on flat surface and wait a few moments until paper is very pliable (sprinkle spots that resist softening with beer.)
  • Shape 2 tbs (30 ml) of of filling into cylinder and place on bottom third of round paper or triangle.
  • Moisten edges of paper with beaten egg, fold over ends and roll into cylinder.
  • Continue to form rolls with remaining papers and place rolls in single layer on tray (cover with plastic wrap and refrigerate until ready to cook.)
  • Last minute cooking:
  • Heat oil in 12 inch pan or wok to 325 degrees (175 C.).
  • Place all (as many as possible) rolls in pan (they can touch).
  • Cook for about 8 minutes or until skins are golden.
  • Drain on paper towels.
  • Serve hot with dipping sauces, coriander, mint, and lettuce leaves (see Thai Dipping Sauce.)
  • Hold lettuce leaf and add mint, corriander and hot spring roll.
  • Wrap "package" in lettuce leaf, dip and enjoy.

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