12989 Crab Spring Rolls Serves 16 Wed Aug 06 08:15:49 -0700 2008 Tue Feb 03 17:36:23 -0800 2009 Licensed http://www.chow.com/recipes/12989 Wed, 04 Feb 2009 01:36:23 GMT These tasty little packets, also called nem, are considered the national dish of Vietnam. They are usually made at home for special occasions, but are commonly available as street food from vendors. Since production can be time consuming, it is best to assemble the rolls the day before they are cooked. They can also be fried in advance and then frozen for later use. Wrapping the crab rolls in lettuce leaves with aromatic herbs is a unique way to serve them, making these rolls distinctly different from other egg rolls found across Asia.

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  • All advance preparation may be found in the ingredient list.
  • Combine the filling ingredients together in a large bowl and mix well. Reserve. (The filling can be made 1 day in advance.)
  • Stir the sugar into the warm water to dissolve. Have a damp towel to cover the rice paper wrappers, a dry towel for the rice paper skins to drain on, and two cookie sheets lined with parchment to hold the assembled spring rolls.
  • Working with 4 rice papers at a time and keeping the remaining sheets covered with a damp towel to prevent curling, dip each rice paper into the warm sugar water. (The dried rice paper wrappers are very brittle and must be handled with care.) Lay them on the dry towel to drain. They will begin to soften almost immediately. (Avoid having the sheets touch each other, or they will stick together.)
  • Fold over the bottom third of a rice paper and place 1 teaspoon [5 mL] of the filling in the center of the folded portion.
  • Shape the filling into a small rectangle, then fold the left side of the wrapper over the filling, followed by the right side. Roll from the bottom to the top to completely enclose the filling. Place the rolls, seam side down, on the cookie sheet. Do not allow the rolls to touch each other. Repeat for all the rolls.
  • Heat 1½ inches [4 cm] of oil in a pan to 325°F [160°C]. Fry in batches, being careful to not crowd the skillet. Fry 10 to 12 minutes, turning often. Drain the crab rolls on paper towels, then transfer to a slow oven to keep warm.
  • Place some mint, cilantro, cucumbers, and jalapeño chiles on a lettuce leaf. Wrap around a crab roll and serve 5 rolls per person, with nuoc cham sauce on the side.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 4 ounces [110 g] thin rice vermicelli (bun), boiled 5 minutes, refreshed under cold water, and drained

    ]]>     6 large dried Chinese mushrooms, soaked 30 minutes in warm water, stems discarded, and chopped

    ]]>     1 tablespoon [15 ml] dried wood ear mushrooms, soaked 30 minutes in warm water and chopped

    ]]>     1 small can sliced water chestnuts, chopped

    ]]>     4 ounces [110 g] fresh crabmeat, picked over

    ]]>     8 ounces [225 g] shrimp, shelled, deveined, and chopped

    ]]>     12 ounces [340 g] ground pork shoulder

    ]]>     1 medium onion, minced

    ]]>     5 shallots, minced

    ]]>     5 garlic cloves, minced

    ]]>     2 tablespoons [30 mL] fish sauce (nuoc mam)

    ]]>     1 teaspoon [5 mL] freshly ground black pepper

    ]]>     3 eggs, beaten

    ]]>     ½ cup [120 mL] sugar

    ]]>     4 cups [960 mL] warm water

    ]]>     80 small rice paper rounds (bahn trang), about 6½ inches [16 cm] in diameter

    ]]>     Peanut oil, for frying

    ]]>     4 cups [960 mL] nuoc cham sauce (see page 263) with 1 large peeled and shredded carrot added

    ]]>     Basic vegetable platter, including lettuce leaves, mint, cilantro, cucumbers, and jalapeño chiles

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