Does anyone have a recipe for Thai/Vietnamese style spring rolls? Also the orange colored clear dipping sauce for spring rolls?
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12-26-06, 07:52 PM
Sherasi
VIETNAMESE-STYLE SPRING ROLLS WITH SHRIMP


Wrapped foods, such as the Vietnamese spring roll, the Filipino lumpia and the Chinese egg roll, have a long history in Asian cooking and are hot items right now all across America. The lime juice, ginger, cilantro, cucumber and mint in this recipe are found in the cuisines of all Southeast Asian countries. Round out this dinner with hot or iced jasmine tea and cold Thai beer.

Ingredients

1/4 cup fish sauce (nam pla)
2 tablespoons thinly sliced green onion
1 1/2 tablespoons fresh lime juice
Pinch of dried crushed red pepper
2 teaspoons olive oil
2 teaspoons minced fresh ginger
16 uncooked medium shrimp, peeled, deveined, halved lengthwise
1/4 cup chopped fresh cilantro

4 cups hot water
8 6-inch-diameter Vietnamese spring-roll sheets

4 small Bibb lettuce leaves, halved
1/2 cup thin strips green onions
1/2 cup thin strips seeded peeled cucumber
4 teaspoons minced fresh mint leaves

Instructions

Mix first 4 ingredients in small bowl. Set dipping sauce aside.
Heat oil in medium skillet over medium-high heat. Add ginger; sauté until fragrant, about 10 seconds. Add shrimp and cilantro; sauté until shrimp are just cooked through, about 1 minute. Remove from heat. Season with salt and pepper.

Pour hot water into large bowl. Using tongs, dip 1 spring-roll sheet in water 5 seconds. Remove from water; place on wet towel. Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water).

Place half of lettuce leaf across top third of spring-roll sheet. Arrange 4 shrimp halves on lettuce. Top with 1 tablespoon each of green onions and cucumber. Sprinkle 1/2 teaspoon mint over filling. Fold sides of spring-roll sheet over ends of filling. Starting at filled side, roll into cylinder. Place on plate. Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber and mint. Serve with sauce.

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VIETNAMESE DIPPING SAUCE

2 tablespoons fresh lime juice
3 tablespoons Vietnamese fish sauce
3 tablespoons water
2 tablespoons sugar
1 garlic clove, finely chopped
1 small hot red or green chile, finely chopped

Stir together all ingredients.

(I know this isn't orange) Smile

12-26-06, 08:00 PM
Sherasi
Another Recipe:

Spring Rolls Vietnamese Style Recipe
(Cha Gio Viet Nam)
Ingredients : Serves 4-5

# 100 g Bean thread vermicelli
# 2 Dried Chinese mushrooms
# 2 pieces Black wood ear fungus or 4 button mushrooms
# 1 tablespoon Dried shrimps or 8 fresh shrimps, finely minced
# 2 cloves Minced Garlic
# 1 Dried shrimps or 8 fresh shrimps,
finely minced
# 1 grated carrot
# 1 grated onion
# 100 g pork, minced
# 15 ml Nuoc Mam sauce
# 1/4 teaspoon black pepper
# 1 egg, beaten
# 1 packet Round Banh Trang rice paper
# vegetable oil for frying

To Serve

# 1 Webb or round lettuce
# A few sprigs Coriander leaves
# A few sprigs Mint leaves
# Nuoc Mam dipping sauce

Instructions:

Soak the vermicelli in boiled water slightly cooled until soft and drain thoroughly. Cut with kitchen scissors to make shorter strands.

Soak the Chinese mushrooms and black wood ear fungus in boiled water that has cooled slightly. When soft, drain thoroughly, gently squeezing out any excess water. Cut finely. If using button mushrooms, wash, drain and chop finely.

Soak the dried shrimps or shrimp in boiled water that has cooled slightly until soft and then drain thoroughly. Mince finely. If using fresh shrimps, wash, drain and mince.

Place the vermicelli, garlic, carrot, onion, black wood ear fungus, mushrooms, dried shrimps or shrimps, minced pork, Nuoc Mam sauce, black pepper and egg in a large mixing bowl.

With your hands, mix all the ingredients thoroughly until the mixture is stiff enough to be shaped.

Place some boiled water that has cooled slightly in a large bowl. Spread a clean tea towel on the surface you are going to roll on.

Take one piece of the Banh Trang rice paper, and dip it into the water. Place it on the tea towel.

Put some mixture roughly in the center but closer to the edge nearest to you.

Form the mixture into a sausage shape. Fold the bottom edge up and over the mixture, tucking it under the mixture securely. Fold the left and right sides over and then continue rolling away from you. If one piece of round rice paper tears then use two, one on top of the other.

When all the rolls are ready, heat the oil until hot in a large frying pan.

Shallow fry, turning frequently, until the mixture is cooked, taking care not to burn the rice paper. If you wish to deep fry, put less filling in the rolls to ensure it is thoroughly cooked before the outside burns. Drain on kitchen paper.

Place the rolls in the centre of a lettuce leaf, with some mint and coriander. Roll up and dip into the dipping sauce while still hot.
12-26-06, 08:08 PM
Sherasi
Nuoc Mam Cham - Dipping Fish Sauce Recipe

1 cup water
4 tablespoons rice vinegar
4 tablespoons sugar
5 tablespoons fish sauce
1 tablespoon garlic, finely chopped
2 small fresh chili peppers

Boil water with vinegar and sugar; allow it to cool.
Combine garlic, peppers, and add mixture.
Stir in the fish sauce.

This message has been edited. Last edited by: DorianGreyed,

Thanks, Sher. To paraphrase Rocky (and quite a few from my neighborhood), you done good.