Vietnamese spring rolls (cha gio viet nam) pt. 1

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Bean thread vermicelli
2 Dried Chinese mushrooms
OR
4 Button mushrooms
2 Pieces black wood ear
Fungus
1 tb Dried shrimp
OR
8 Fresh shrimp -- finely
Ground
2 Cloves garlic -- ground
1 Carrot -- grated
1 Onion -- grated
1/2 c Ground pork
1 tb Nuoc Mam sauce
OR
1 tb Light soy sauce with 2
Anchovies
Crushed into it, and a dash
Lime
Or lemon juice
Black pepper
1 Egg -- beaten
1 pk Banh Trang rice paper
Quadrant-shaped or round
Vegetable oil -- for frying

-----------------------DIPPING SAUCE----------------------------
2 tb Nuoc Man sauce
OR
2 tb Maggi liquid seasoning
1 Clove garlic -- finely
Chopped
2 ts Lime or lemon juice
1 ts Cider vinegar -- or wine
Vinegar
1 ts Sugar

--------------------------TO SERVE-------------------------------
1 Butterhead lettuce
Cilantro sprigs
Mint sprigs

See part 2 for directions.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books