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Title: Vietnamese Summer Rolls With Shrimp And Ground Pork
Yield: 1 Serving

Ingredients

    1/2 lb fatty ground pork
      2 md garlic; finely minced
      1    thin scallion; finely minced
  3 1/2 tb nuoc mam; (plus extra for
           -- sprinkling)
      1 tb plus 1/2 teaspoon sugar
      1    egg; beaten
      1 tb cornstarch
      8 md shrimp; about 1/4 pound
      8    square sheets of banh trang;
           - 8 1/2 inches per
           -- side*
      1 c  shredded lettuce
    1/2 c  mung bean sprouts
    1/2 lg carrot; shredded
      4 ts chopped dry-roasted peanuts
           One large bunch fresh mint
           One large bunch fresh
           -cilantro

Instructions

In a bowl, mix the pork with the garlic, scallion, 1 1/2 tablespoons of
nuac mam, 1/2 teaspoon sugar, egg, and cornstarch. Leave in refrigerator
for 1/2 hour. Meanwhile, prepare the charcoal fire (or heat indoor
grill).

When grill is heated, shape the pork mixture into 6 balls. Lightly oil a
steamer tray and steam balls for 5 minutes. Transfer partially cooked
balls to a hot grill fire. Cook for 10 minutes, turning occasionally, so
all sides of the pork balls get golden brown. Remove pork balls from
fire, cut them in half, and return them to fire, cut side down. Grill for
5 minutes. Remove pork and, when cool enough to handle, cut in shreds
roughly 1 1/2 inches long and 1/4-inch thick. Reserve.

Bring a few quarts of salted water to a boil. Plunge the shrimp into the
boiling water then turn the heat off. Remove shrimp from water when just
cooked (about 2 to 3 minutes). In a bowl, mix 2 tablespoons fish sauce
and remaining tablespoon of sugar. When shrimp are cool enough to handle,
peel and slice them in half the long way (cutting the shrimp into 2 thin,
C-shaped pieces). Reserve shrimp and fish sauce mixture.

Dip one sheet of banh trang into a basin of warm water, keep it submerged
for 2 to 3 seconds, then remove it immediately from the water. Try to dip
all of it into the water simultaneously, and handle it carefully so it
doesn't tear. Place the sheet on a dry towel.

About 1-inch above the lower edge of the sheet, spread out 1/8 cup of
shredded lettuce. Leave a 1 1/2-inch gap between the left edge of the
sheet and the lettuce, and a 1 1/2-inch gap between the right edge of the
sheet and the lettuce. Define a rectangle with the lettuce that's about 5

inches wide and 3 inches in the other direction (towards the center of the
sheet). Now evenly top the lettuce rectangle with 1/8 of the bean
sprouts, 1/8 of the carrots and 1/8 of the peanuts. Evenly distribute 1/8
of the pork over the rectangle. Tear 5 to 6 mint leaves and an equal
amount of cilantro, and distribute over the rectangle. Top everything
with a few sprinkles of nuoc mam.

Carefully pick up the right edge of the sheet, and fold it leftward toward
the center of the filling. Make sure the folded sheet is even and
uncreased everywhere. Do the same with the left edge of the sheet. The
rectangle of the filling should now be covered by the folded sheet. Pick
up the bottom edge of the sheet, and start rolling away from you, towards
the top edge, making sure to tuck the filling in tightly as you roll.
When you have rolled about halfway to the top of the sheet, dip the shrimp
halves in reserved fish sauce/sugar mix. Place 2 shrimp halves along the
cylinder that you have half-rolled, and keep on rolling until a fully
rolled cylinder is formed. Place under a wet towel.

Repeat process 7 more times. Serve immediately, or cover rolls with wet
towels and save at room temperature for several hours. Serve with
Vietnamese peanut sauce.

*Banh trang, or Vietnamese spring roll wrappers, come in both round and
square shapes. The square is easier to work with when making summer
rolls. The product I use is manufactured in Singapore, and called
K&M; each sheet measures 8 1/2 inches per side.

Converted by MC_Buster.

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Contributor: TASTE SHOW #TS4909

Preparation Time: 0:00

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