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Vietnamese   -   Square Spring Roll (Ram Goi)   adapted from The Classic Cuisine of Vietnam by Ngo and Zimmerman

  • 1/2 Pound Shrimp
  • Black Pepper -- to taste
  • 1/2 Teaspoon Sugar
  • 2 Medium Scallion -- chopped
  • 1/2 Pound Pork
  • 1 Teaspoon Fish Sauce
  • 1 Clove Garlic -- finely chopped
  • 1 Tablespoon Olive Oil
  • 10 Medium Rice Papers
Directions Chop shrimp and sprinkle with black pepper and sugar. Slice pork in thin slices. Combine half the scallion with the shrimp, meat, fish sauce and black pepper. Heat oil and fry garlic and remaining scallions for 1 minute. Add shrimp-pork mixture and saute for 5 minutes. Cut the rice paper into quarters. Place the cut rice papers on a flat surface. Paint water over the entire surface of the paper. Place 1 tablespoon of shrimp mixture on the paper. Arrange the filling into a square shape. Place on a baking sheet seam side down. Place the rolls in a 350 degree oven and bake for 40 minutes, 20 minutes on both sides.
Serves 10
Time to Make 0:00

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