Wednesday, August 8, 11:00AM-2:00 PM
Hot Ideas for Cooling Down with Mints
Vietnamese Spring Rolls

Photo by Peggy Wiltz

Prep Time: 45 Minutes
Yields: 12 Servings

Comment: The beauty of spring rolls is that you can use just about any ingredients you like. Substitute shrimp for crab or use snow peas and bean sprouts instead of carrots and cucumbers.

Ingredients:
12 rice paper rounds (banh trang)
1 large cucumber, peeled and julienned
½ small head green leaf lettuce,
thinly sliced ¼ cup fresh minced herbs (thai basil, mint, cilantro, or favorite herbs)
3 ounces rice vermicelli, soaked in hot water until soft
½ pound jumbo lump crabmeat
2 carrots, peeled and julienned
3 stalks scallions, minced

Method:
Fill a large bowl or pan big enough to accommodate a rice paper round with warm water. Soak one paper at a time for about a minute, until it is soft and pliable. Lay the wrapper on a flat surface. The ingredients will be placed in the bottom half of the wrapper. Begin with a small amount of lettuce in the bottom third of the wrapper, then an equal amount of rice vermicelli. Top with a neat row of cucumbers and equal amount of carrots. Place a row of crabmeat close to the middle of the wrapper and sprinkle with herbs and scallions. Fold up the bottom, then the two sides; continue rolling up, keeping the wrapper firmly around ingredients (do not roll too tightly because wrapper may tear). Place the roll seam side down and serve immediately with dipping sauce.