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And just when you thought it couldn't get any better, along comes a
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recipe for Fried Shrimp Rolls!!! These triangular little goodies are
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great when served alongside Cha Gio. These are *really* good! Prepare
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the Nuoc Cham. Wash and dry the mint and coriander leaves.
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Set aside.
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Prepare the filling: Soak the noodles in warm water for 30 minutes.
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Drain. Cut into 1-inch lengths.
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Assemble the rolls: Fill a mixing bowl with 4 cups of warm water and
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dissolve the sugar in it. Rice paper is quite fragile. Work with
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only 2 sheets at a time, keeping the remaining sheets covered with a
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barely damp cloth to prevent curling.
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Immerse 1 sheet of rice paper into the warm water. Remove and spread
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flat on a dry towel. Soak a second sheet of rice paper and spread it
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out without touching the other round. The rice papers will become
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pliable within seconds.
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Fold up the bottom third of each round. Place 1/2 tablespoon of the
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filling in the center of the folded-over portion. Place 1 shrimp in
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the filling, leaving the tail section extended over the fold line.
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Top the shrimp with an additional 1/2 tablespoon of filling and press
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into a compact triangle, forming a point where the tail extends (it
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is important that the filling be flat so it can be wrapped entirely
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and tightly). Fold the sides over to enclose the filling, then fold
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the remaining sides over to seal the compact triangle. The completed
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roll resembles a triangle with a handle. Fill the remaining wrappers
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in the same manner.
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Fry the rolls: If possible, fry in 2 skillets. Pour 1 to 1 1/2
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inches of oil into each skillet and heat to 325 degrees Fahrenheit.
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Add a few rolls to each skillet; don't let them touch or they will
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stick together. Cook over moderate heat for 10 to 12 minutes, turning
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often until crisp and golden brown. Drain the rolls on paper towels.
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Keep warm in a low oven while frying the remaining rolls.
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Serve the shrimp rolls as an appetizer with the Nuoc Cham, mint and
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coriander leaves.
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NOTE: These rolls may be cooked in advance then reheated in a 350F
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oven for about 20 minutes, or until crisp.
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Yield: 24 shrimp rolls.
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From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori &
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Chang. 1989.
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Posted by Stephen Ceideberg; March 27 1991.
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