Recipe Archives->Asian Sea->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.

Printable version: spring-rolls05.txt.