 |
|
Vietnamese Shrimp Spring Rolls
|
Ingredients: 2 carrots, peeled and finely diced
1/2 large onion, finely diced
1/2 jicama, peeled and finely diced
1 cup black fungus mushrooms (rehydrate with 1 cup warm water)
15 medium shrimp, peeled and deveined
1Tbs. black pepper
1 Tbs. salt
2 Tbs. sugar
15-20 frozen spring-roll wrappers
1 egg yolk, beaten
1 quart vegetable oil Preparation: In a large bowl, combine carrots, onion, jicama and black fungus mushrooms (available in Asian food stores). Mash and finely chop shrimp with a cleaver. Add to ingredients in bowl and mix in black pepper, salt and sugar. Let the spring-roll wrappers sit at room temperature for a half-hour before you're ready to use them. Separate the wrappers and place them, one at a time, facing you in the shape of a diamond. Place 1/4 cup of mixture on a wrapper, leaving a little corner showing. Roll the wrapper end closest to you over the filling and roll up, tucking in the sides; seal the end with a dab of egg yolk. In a deep-fryer, heat vegetable oil to 400 degrees. Carefully place the spring rolls in the fryer and fry for 5 minutes, until brown. (You can cook as many spring rolls as the fryer will hold without being crowded.) Once rollas are done, remove to paper towels to drain. Chef's Note: You can use 1 pound ground pork or ground turkey in place of the shrimp. These spring rolls are good dipped in nuoc mam. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Authentic Vietnamese Cooking: Food From A Family Table
Model: 0684864444
Author: Corrine Trang
(1999)
Simon & Schuster
New York, NY 10020
Phone: Private
Fax: Private
Email: ssonline_feedback@simonsays.com
Website: www.simonsays.com
Pleasures Of The Vietnamese Table
Model: 0060192585
Author: Mai Pham
(2001)
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
| 
)
