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LOCATION: Recipes >> Asian >> Spring Rolls 04

Print this Recipe    Spring Rolls 04

Square Spring Roll (Ram Goi)
Yield: 2 servings

1/2 lb raw shrimp, shelled and deveined
black pepper
1/2 tsp granulated sugar
2 scallions, both white and green parts
1/2 lb pork butt
1 tsp fish sauce (nuoc mam)
1 clove garlic
1 Tbsp vegetable oil
10 dried rice papers (banh-trang)

Cut the shrimp into small pieces and sprinkle with the black pepper
and the sugar. Slice the scallions crosswise into very thin slices.
Slice the pork into thin pieces, 3 x 2 x 1/8 inch. Combine half
the sliced scallion with the shrimp and meat, the fish sauce and
a dash of black pepper. Chop the garlic fine; place on a platter
near the stove, along with the remaining scallions. Heat the oil
and fry the garlic and remaining scallion briefly until they brown
slightly. Add the pork-shrimp mixture and keep stirring over high
heat until cooked, about 5 minutes. Cut or break the 10 rice papers
into quarters. Place the cut rice papers on a flat surface. Using
a pastry brush, or your fingers, paint water over the entire surface
of each of the pieces; this is to make the brittle papers become
soft and flexible. Try working an about 10 quarters at a time.
This will help you work faster. While some of the wrappers become
pliable, you can be filling the others. Place 2 pieces of shrimp
and 2 small pieces of pork on the pointed end of a paper, arranging
the filling in a square shape. Bend the pointed end over the
filling and roll twice, then fold the sides over and continue to
roll into a 2-inch-long cylinder about 1 inch thick. Place on a
tray, with the open end on the underside to prevent unrolling,
while you fill the remaining rolls. Place the rolls in the oven,
directly on the oven rack, without preheating. (They can be crowded
together while baking so that you can get many onto 1 rack.) Again,
be certain to place them open end down; turn the oven to 350 degrees
and bake them for about 40 minutes, 20 minutes on each side.

NOTE: These can be filled several hours before cooking, covered
with a plastic wrap, and refrigerated. Or they can be baked and
then kept at room temperature for several hours. They never lose
their crispness. Use bamboo chopsticks or tongs for turning the
rolls.

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