Vietnamese Spring Rolls

Crispy, tart, and aromatic, these little wrapped salads are filled with texture and flavor.


Vietnamese Spring Rolls

by 4  people


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Ingredients
  • 1   
    recipe Shrimp Filling or Chicken-Crabmeat Filling
  • 1   
    recipe Lime Dipping Sauce
  • 1  12  ounce bottle 
    warm beer
  • 7 - 9   
    8-1/2-inch-diameter rice papers
  • 1   
    head bibb or Boston lettuce, finely shredded
  •  
    Snipped fresh cilantro
  •  
    Snipped fresh mint leaves
  •  
    Snipped daikon (Oriental white radish)
Chicken-Crabmeat Filling
  •  
    hot water
  • 1   ounce 
    bean threads (cellophane noodles)
  • 1/2  ounce 
    dried black Chinese mushrooms
  • 1   tablespoon 
    cooking oil
  • 6   ounces 
    finely chopped skinless, boneless chicken breast
  • 1/4  cup 
    onion, chopped
  • 1   
    clove garlic, minced
  • 1  6 - 7  ounce can 
    crabmeat
  • 6   ounces 
    frozen crabmeat
  • 1   tablespoon 
    fish sauce

Shrimp Filling
  • 1   ounce 
    rice sticks
  • 1   
    dry wood ear (cloud ear) mushroom
  • 1   tablespoon 
    cooking oil
  • 1   tablespoon 
    green onion, chopped
  • 4   
    cloves garlic, minced
  • 1/4  cup 
    shredded carrot
  • 1/2  teaspoon 
    sugar
  • 8   ounces 
    finely chopped, cooked, peeled, and deveined shrimp
  • 1   tablespoon 
    fish sauce

Lime Dipping Sauce
  • 1/2  cup 
    fresh lime juice
  • 6   tablespoons 
    fish sauce
  • 6   tablespoons 
    water
  • 2   tablespoons 
    sugar
  • 3   
    cloves garlic, minced
  • 2   
    red chili peppers, seeded and minced

Directions
1.
Prepare Shrimp Filling or Chicken-Crabmeat Filling. Prepare Lime Dipping Sauce; set aside.
2.
Pour beer into a pie plate. Carefully dip rice papers into beer, one at a time. Place papers, not touching, on clean, dry kitchen towels. Let soften for a few minutes until pliable.
3.
Place 1/4 cup shredded lettuce on bottom part of each rice paper. Place about 1/3 cup filling on the lettuce near the curved edge of the paper. Fold in ends. Beginning at that edge, tightly roll up the rice paper. Place, seam side down, on a plate. Cover with a damp towel. Repeat with remaining filling and papers. Cover and chill up to 2 hours.
4.
Diagonally cut each roll in half crosswise. Transfer spring rolls to a serving plate. Serve with bowls of Lime Dipping Sauce, cilantro, mint leaves, and shredded daikon. Makes 14 appetizers.
Chicken-Crabmeat Filling
1.
In a bowl pour enough hot water to cover 1 ounce bean threads (cellophane noodles) and 1/2 ounce dried black Chinese mushrooms. Let stand for 30 minutes to soften.
2.
Heat 1 tablespoon cooking oil in a wok or medium skillet . Add 6 ounces finely chopped skinless, boneless chicken breast; stir-fry for 2 to 3 minutes or until no longer pink. Push to side of wok. Add 1/4 cup chopped onion and 1 minced clove garlic; stir-fry for 1 minute. Remove from heat.
3.
Drain, remove cartilage, and flake one 6- or 7-ounce can crabmeat, or thaw, drain, and flake one 6-ounce package frozen crabmeat. Stir crabmeat and 1 tablespoon fish sauce into chicken mixture. Drain bean threads and mushrooms; finely chop and add to chicken mixture.

Shrimp Filling
1.
In a bowl pour enough hot water to cover 1 ounce rice sticks and 1 dry wood ear (cloud ear) mushroom. Let stand for 30 minutes to soften. Heat 1 tablespoon cooking oil in a wok or medium skillet. Add 1 tablespoon chopped green onion and 4 minced cloves minced garlic; stir-fry for 30 seconds. Add 1/4 cup shredded carrot and 1/2 teaspoon sugar; stir-fry for 1 minute. Remove pan from heat. Drain rice sticks and wood ear; finely chop. Add to vegetable mixture. Stir in 8 ounces finely chopped, cooked, peeled, and deveined shrimp and 1 tablespoon fish sauce.

Lime Dipping Sauce
1.
In serving bowl combine 1/2 cup fresh lime juice, 6 tablespoons fish sauce, 6 tablespoons water, 2 tablespoons sugar, 3 minced cloves garlic, and 2 seeded and minced red chili peppers. Let stand for 30 minutes to 1 hour before serving. Makes 1-1/3 cups.

Nutrition information
Per Serving: cal. (kcal) 64, Fat, total (g) 1, chol. (mg) 34, carb. (g) 8, pro. (g) 4, vit. A (RE) 72, vit. C (mg) 6, sodium (mg) 317, calcium (mg) 10, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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