Asian: Spring Rolls 05 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Asian >> Spring Rolls 05


	Spring Rolls 05

		VIETNAMESE CRABMEAT AND CHICKEN ROLLS Yield: 36 8 oz minced chicken breast 4 oz flaked, cooked crabmeat 1/2 c minced green onions 1 c cooked rice vermicelli, chopped 1 carrot grated 1 egg, beaten salt pepper Banh Trang wrappers (available in Chinese/Vietnamese grocery stores. If not available, use spring roll or lumpia wrappers. However then you must fry these rolls) 3 T light corn syrup 1 c fresh basil leaves 1 c fresh coriander lettuce leaves nuoc cham sauce Mix chicken, vermicelli, crabmeat, green onions, carrot and egg. Soften wrappers by dipping into cold water; drain well. Brush one side of each wrapper with sugar syrup. Place a portion of filling in each wrapper. Deep fry until crisp and golden. To serve, wrap each roll in a lettuce leaf with a sprig of each of the herbs. Dip into nouc cham sauce. Cold Variation Proceed as above, only fry the filling in 1 T. oil until the chicken is no longer pink and the egg is cooked. Remove from wok and let cool. Proceed with recipe from that point on, only do not deep fry the entire roll. NUOC CHAM SAUCE (1) Yield: 1/2 cup 1 fresh red chili, seeded and shredded 2 t lime juice 1/4 c fish sauce (nuoc mam) 1 T finely sliced carrots 1 -2 t rice vinegar water sugar Mix ingredients together with 1/4 cup water and sugar to taste. Make fresh each time, as this doesn't keep well. NUOC CHAM SAUCE (2) Yield: 1/2 cup 2 dried red chilis, seeded 1 garlic clove 2 T fish sauce (nuoc mam) 2-3 T water 2 t sugar 1 1/2 T lime juice Grind chilis, garlic and sugar to a paste in a mortar or food processor. Add remaining ingredients and mix well. Serve freshly made for the best flavor, although it will keep for 3 days in the fridge.