Spring Roll Vinaigrette Food

SPRING ROLLS

Steps:

• Soak the vermicelli 30 minutes in warm water; drain.
• In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
• One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
• In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
• Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

CLASSIC VIETNAMESE DIPPING SAUCE (NướC CHấM)

Steps:

• Set the carrots aside. Add the remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.

SPRING ROLL VINAIGRETTE

Steps:

• Combine the first 10 ingredients in a small saucepan. Simmer over medium heat until reduced to 1/4 cup, about 30 minutes. Add the meat broth and continue to simmer until mixture reduces to 2 cups, about 5 to 10 minutes. Remove from heat.
• Add the scallions, ginger, honey and lemon juice. Season with salt and pepper to taste. Serve with spring rolls (above).

FRESH LOBSTER SPRING ROLLS WITH LIME-GINGER VINAIGRETTE

Steps:

• prepare the vinaigrette:.
• Place the egg yolk and water into the workbowl of a food processor and turn it on. Slowly add half of the oil then add the herbs and ginger then puree until the mixture becomes smooth. Add the vinegar then add the remainder of the oil. Finish with the lime juice then season to taste with salt and pepper.
• prepare the rolls:.
• Remove the lobster meat from the shell and dice into 1/2 inch pieces. Keep chilled.
• Peel the carrot and wash the cucumber. Cut the cucumber in half lengthwise and scoop out the seeds. Cut both the carrot and cucumber into thin julienne and reserve. Prepare the herb leaves by washing and spinning dry.
• Separate, wash and dry the leaves from the lettuce, discarding the dark green outer leaves. You will need one leaf for each roll. Lay the leaves down, concave side up on a clean work surface and assemble the remaining ingredients in each leaf starting with the herbs and finishing with the lobster and peanuts.
• Heat a 5 quart pot of water to a boil and add 1/4 cup rice wine vinegar. Dip a rice wrapper into the water for a second or two then lay out onto a damp towel. After it becomes soft, place the lettuce cup into the center and roll into a cylinder, tucking the ends in before the final roll.
• Chill well then slice the hard ends off and cut each roll into six equal slices. Drizzle the vinaigrette over the top and serve.