Recipe - Vietnamese Fresh Spring Rolls

Shrimp Filling or
ChickenCrabmeat Filling
12 ounce Beer; warm
9 Rice papers (8.5" diameter)
1 Head bibb lettuce; (or
boston lettuce), finely
shredded
Lime Dipping Sauce
Cilantro; snipped
Mint; snipped
Daikon; shredded (Oriental
white radish)

Prepare Shrimp Filling or ChickenCrabmeat Filling Pour beer into a pie
plate. Dip rice papers into beer, on 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 One fourth cup
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 and shredded
daikon. Makes 1418 pieces.

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 97.
Posted to MCRecipe Digest V1 #868 by Peg Baldassari
Baldassari@compuserve.com on Oct 26, 1997