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Ingredientes
- 1/2 lb raw shrimp shelled, deveined
- Â Â Freshly-grnd white pepper to taste
- 1/2 tsp granulated sugar
- 2 x scallions,white and green parts
- 1/2 lb pork butt
- 1 tsp fish sauce (nuoc mam)
- 1 x garlic clove
- 1 Tbsp. vegetable oil
- 10 x dry rice papers (banh trang)
Direcciones
- Cut the shrimp into small pcs and sprinkle with the white pepper and the sugar. Slice the scallions crosswise into very thin slices. Slice the pork into thin pcs, 3- by 2- by 1/8-inch.
- Combine half the sliced scallion with the shrimp and meat, the fish sauce and a dash of white pepper.
- Chop the garlic fine; place on a platter near the stove, along with the remaining scallions.
- Heat the oil and fry the garlic and remaining scallion briefly till they brown slightly. Add in the pork-shrimp mix and keep stirring over high heat till cooked, about 5 min.
- Cut or possibly break the 10 rice papers into quarters. Place the cut rice papers on a flat surface. Using a pastry brush, or possibly your fingers, paint water over the entire surface of each of the pcs; this is to make the brittle papers become soft and flexible. Try working on about 10 quarters at a time. This will help you work faster. While some of the wrappers become pliable, you can be filling the others.
- Place 2 pcs of shrimp and 2 small pcs of pork on the pointed end of a paper, arranging the filling in a square shape. Bend the pointed end over the filling and roll twice, then fold the sides over and continue to roll into a 2-inch-long cylinder about 1 inch thick. Place on a tray, with the open end on the underside to prevent unrolling, while you fill the remaining rolls.
- Place the rolls in the oven, directly on the oven rack, without preheating. (They can be crowded together while baking so which you can get many onto 1 rack.) Again, be certain to place them open end down; turn the oven to 350 degrees and bake them for about 40 min, 20 min on each side.
- Note: These can be filled several hrs before cooking, covered with a plastic wrap, and refrigerated. Or possibly they can be baked and then kept at room temperature for several hrs. They never lose their crispness. Use bamboo chopsticks or possibly tongs for turning the rolls.
- Comments: For dieters or possibly the cholesterol conscious - an oven baked version of spring rolls. In Vietnam these are often baked over charcoal.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 344g | |
| Calories 291 | |
| Calories from Fat 226 | 78% |
| Total Fat 25.31g | 32% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.41g | |
| Cholesterol 437mg | 146% |
| Sodium 625mg | 26% |
| Potassium 991mg | 28% |
| Total Carbs -57.93g | -15% |
| Dietary Fiber -1.1g | -4% |
| Sugars 2.77g | 2% |
| Protein 71.38g | 114% |
