"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Vietnamese Spring Roll Recipe

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This recipe for Vietnamese Spring Roll, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Roxanne Chapman

Category:
Category:

Ingredients:  
Ingredients:  
package of rice paper
1-2 cups cooked white rice
romaine lettuce
2 cucumbers
1 lbs shrimp or rump roast
1 bag bean sprouts
1/4 cup plum sauce
1 tsp ginger
1 tsp garlic
1 tsp lemon grass

Directions:
Directions:
package of rice paper
1-2 cups cooked white rice
romaine lettuce
2 cucumbers
1 lbs rump roast
1 bag bean sprouts
1/4 cup plum sauce
1 tsp ginger
1 tsp garlic
1 tsp lemon grass

Thinly slice rump roast (you can also have the deli thinly slice it for you) marinade in plum sauce (add water to thin out plum sauce), grated ginger, grated garlic, grated lemon grass.
Cook meat.

Dip rice paper in warm water.
Layer lettuce, white rice, cucumber, meat, sprouts.
Roll like a joint.
Dip in sauce of your choice.
Add any veggies you like. Get creative

If you don't want to roll your food, you can eat this like a Spring Roll in a bowl and just throw it all in a bowl and eat like a salad.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30-45 minutes

 

 

 

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