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1
recipe Shrimp Filling or Chicken-Crabmeat Filling
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1
recipe Lime Dipping Sauce
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1
12 ounce bottle warm beer
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7
- 9
8-1/2-inch-diameter rice papers
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1
head bibb or Boston lettuce, finely shredded
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Snipped fresh cilantro
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Snipped fresh mint leaves
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Snipped daikon (Oriental white radish)
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.
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hot water
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1
ounce bean threads (cellophane noodles)
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1/2
ounce dried black Chinese mushrooms
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1
tablespoon cooking oil
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6
ounces finely chopped skinless, boneless chicken breast
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1/4
cup onion, chopped
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1
clove garlic, minced
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1
6 - 7 ounce can crabmeat
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6
ounces frozen crabmeat
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1
tablespoon fish sauce
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.
- Calories 64,
- Protein (gm) 4,
- Carbohydrate (gm) 8,
- Fat, total (gm) 1,
- Cholesterol (mg) 34,
- Vitamin A (RE) 72,
- Vitamin C (mg) 6,
- Sodium (mg) 317,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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1
ounce rice sticks
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1
dry wood ear (cloud ear) mushroom
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1
tablespoon cooking oil
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1
tablespoon green onion, chopped
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4
cloves garlic, minced
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1/4
cup shredded carrot
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1/2
teaspoon sugar
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8
ounces finely chopped, cooked, peeled, and deveined shrimp
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1
tablespoon fish sauce
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.
- Calories 64,
- Protein (gm) 4,
- Carbohydrate (gm) 8,
- Fat, total (gm) 1,
- Cholesterol (mg) 34,
- Vitamin A (RE) 72,
- Vitamin C (mg) 6,
- Sodium (mg) 317,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: 1-1/3 cups
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1/2
cup fresh lime juice
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6
tablespoons fish sauce
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6
tablespoons water
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2
tablespoons sugar
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3
cloves garlic, minced
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2
red chili peppers, seeded and minced
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.
- Calories 64,
- Protein (gm) 4,
- Carbohydrate (gm) 8,
- Fat, total (gm) 1,
- Cholesterol (mg) 34,
- Vitamin A (RE) 72,
- Vitamin C (mg) 6,
- Sodium (mg) 317,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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