Vietnamese Spring Rolls

Vietnamese Spring Rolls

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

Recipe from Better Homes and Gardens
YIELD
14 appetizers
PREP TIME
45 mins

Vietnamese Spring Rolls

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

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

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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. 
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.
Shrimp Filling
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.
Lime Dipping Sauce
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.

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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