| Spring Rolls By Henry Pai ~~~~~~~~~~ 1 recipe for either Shrimp Filling or Chicken-Crabmeat Filling Ingredients 1 12-ounce bottle warm beer 7 to 9 8-1/2-inch-diameter rice papers 1 head bibb or Boston lettuce, finely shredded 1 recipe Lime Dipping Sauce Snipped cilantro Snipped mint leaves Snipped daikon (Oriental white radish) Directions Prepare Shrimp Filling or Chicken-Crabmeat Filling Pour beer into a pie plate. Dip rice papers into beer, one at a time, being careful not to break papers. Place papers, not touching, on a clean, dry kitchen towel. Let soften for a few minutes till transparent and pliable. 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. Beginning at that edge, tightly roll rice paper, folding in ends. Place seam side down on a plate. Cover with a damp towel. Repeat with remaining filling and wrappers. Cover and chill up to 2 hours. Halve rolls. Transfer spring rolls to a serving plate. Serve with bowls of Lime Dipping Sauce, cilantro, mint leaves, and shredded daikon. Shrimp Filling: Pour enough hot water to cover 1 ounce rice sticks and 1 dry wood ear (cloud ear) mushroom in a bowl. Let stand for 30 minutes to soften. Stir-fry 1 tablespoon chopped green onion and 4 cloves minced garlic in 1 tablespoon cooking oil in a wok or medium skillet 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 1 tablespoon fish sauce and 1/2 pound finely chopped, cooked, shelled, and deveined shrimp. Makes enough filling for 7 spring rolls (14 halves). Chicken-Crabmeat Filling: Pour enough hot water to cover 1 ounce bean threads (cellophane noodles) and 1/2 ounce dried black Chinese mushrooms in a bowl. Let stand for 30 minutes to soften. Stir-fry 6 ounces finely chopped skinless, boneless chicken breast in 1 tablespoon cooking oil in a wok or medium skillet for 2 to 3 minutes or till no longer pink. Push to side of wok. Add 1/4 cup chopped onion and 1 minced clove garlic; stir-fry 1 minute. Remove from heat. 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 into chicken mixture with 1 tablespoon fish sauce. Drain bean threads and mushrooms; finely chop and add to chicken mixture. Lime Dipping Sauce: Combine 1/2 cup fresh lime juice, 6 tablespoons fish sauce, 6 tablespoons water, 2 tablespoons sugar, 3 cloves minced garlic, and 2 seeded and minced red chili peppers in a serving bowl. Let stand for 30 minutes to 1 hour before servings. Serve with Vietnamese Fresh Spring rolls. Makes 1-1/3 cups. Thank you Henry! I think that I shall spring into the kitchen and whip up some Spring Rolls for DinDin! Taste of the Tunnels Index |
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