Vietnamese Spring Rolls

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

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

1.0 by 1 people

Rate This!

  • Makes: 14 appetizers
  • Prep: 45 mins
  • Stand: 30 mins

Vietnamese Spring Rolls

Reviews (0)

1.0 by 1 people

Rate This!

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

Directions

  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

Directions

  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

Directions

  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.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Vietnamese Spring Rolls)

  • Per serving:
  • 64 kcal cal.,
  • 1 g fat
  • 34 mg chol.,
  • 317 mg sodium,
  • 8 g carb.,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
rate this recipe!
add review

Reviews (0)

1 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close