Square Spring Roll Ram Goi

Ingredients

1/2 lb raw shrimp, shelled and deveined 1 black pepper 1/2 tsp granulated sugar 2 scallions, both white and green par, ts 1/2 lb pork butt 1 tsp fish sauce (nuoc mam) 1 clove garlic 1 tbsp vegetable oil 10 dried rice papers (banh trang)	Advertisements

Preparation
 
For dieters or the cholesterol conscious++an oven baked version of
spring rolls. In Vietnam these are often baked over charcoal. Cut
the shrimp into small pieces and sprinkle with the black pepper and
the sugar. Slice the scallions crosswise into very thin slices. Slice
the pork into thin pieces, 3 x 2 x 1/8 inch.

Combine half the slice scallion with the shrimp and meat, the fish
sauce and a dash of black 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 until
they brown slightly. Add the pork-shrimp mixture and keep stirring
over high heat until cooked, about 5 minutes.

Cut or break the 10 rice papers into quarters. Place the cut rice
papers on a flat surface. Using a pastry brush, or your fingers,
paint water over the entire surface of each of the pieces; this is to
make the brittle papers become soft and flexible. Try working an
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 pieces of shrimp and 2 small pieces 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 that 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 minutes, 20 minutes on each
side.

NOTE: These can be filled several hours before cooking, covered with
a plastic wrap, and refrigerated. Or they can be baked and then kept
at room temperature for several hours. They never lose their
crispness. Use bamboo chopsticks or tongs for turning the rolls.

From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barron s, 1979.

Posted by Stephen Ceideberg; April 14 1991.

 

 
Servings: 2

 

Squash Parmesan
1. Place chopped onions and sliced squash in a 2 quart, heat resistant, non metallic casserole with water. Cover tightly and heat in Microwave Oven 7 minutes or until squash is tender. Drain excess water. 2. Soak crumbled slices of white bread in 1 cup mi1k, 5 minutes. 3. A (Upload by user)

Sri Lanka Fried Chiles
Make a brine from the salt and water. Soak the chiles for an hour in the brine. Heat a good quantity of oil. When it s very hot, deep fry the chiles until they are crisp. Drain, salt and serve. This is the simplest way to fix dried chiles. I am told it is eaten as a sna (Upload by user)

Steamed Lotus Buns
Put yeast and 1 tablespoon of the sugar into a bowl. Pour in warm water, stir, and let mixture stand 5 minutes to dissolve. It should foam and bubble. If it does not, discard and use a fresh package of yeast. Put flour and remaining sugar in a food processor fitted with (Upload by user)

Stuffed Cantaloupe
Cut a slice off the top of the cantaloupe, scoop out the fruit with a melon ball cutter. Marinate the melon balls in wine until time to serve. In the meantime, blend together cheeses and cream. Season to taste with salt and pepper. Pile the cheese mixture lightly into the c (Upload by user)

Stuffed Celery Sticks
Cut celery into 3 inch pieces (make sure celery is completely dry). Mix remaining ingredients; spread about 1 tb in each piece of celery. Cover and refrigerate 1 hour. About 14 appetizers; 65 calories per appetizer. Source: Betty Crockers Cookbook, 6th Edition & (Upload by user)

Stuffed Anaheim Chiles With Oregano Vinaigret
Preheat oven to 375F. Mix all ingredients well except those for vinaigrette. Grease large baking sheet with Pam or olive oil. Stuff chile halves with mixture, mounding slightly. Bake 30 minutes on baking sheet till slightly browned. Vinaigrette: mix all ingredients together. (Upload by user)

Stuffed Champignons
Wash mushrooms and cut off stems. With stainless steel or plastic teaspoon, scoop out mushroom heads. Store covered so they won t stain. Put eggs, mayonnaise and the cut off mushroom stems in blender or food processor and shred slightly, so mixture doesn t loose all its br (Upload by user)

Stuffed Cucumber
Score cucumber all around by scraping from top to bottom with fork tines. Cut ends off and scoop out seeds from center. A small spoon and a vegetable corer work well. Be sure to remove all seeds because that is the part where most of the moisture is. Mash cheese with a fork. (Upload by user)

Stuffed Jalape os
Halve and devein jalape$os. In a bowl, mix tuna and pecans with enough ma     strongServings: 48/strong   (Upload by user)

Stuffed Jalapenos
oil for deep frying Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers. Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat, and allow to dry (Upload by user)
TAG: peppers, ,

Stuffed Mushroom Appetizers
Wah mushrooms and remove stems. Mince stems and ham slices. Add onions to ham and stems. Take 2 T. of butter and melt. (microwave or stove) Put all the mushroom caps in a ziploc bag and put warm, not hot, melted butter over them. close bag and shake. Pour out onto to baking (Upload by user)
TAG: microwave, butter, stems, mushroom, ,

Stuffed Mushrooms Bread Crumbs
Mushrooms get the largest ones available. Take the stems off gently. Soak in warm water with the juice of 1/2 lemon for 10 min. (the warm water releases any dirt more easily) Reserve the stems for another use. **Filling Mix all ingredients except mushrooms in a bowl u (Upload by user)
TAG: mushrooms, ,

Stuffed Mushrooms Crocker
Cut stems from mushrooms; finely chop enough stems to measure 1/3 cup. Cook and stir chopped mushroom stems, onion and green pepper in 3 tb margarine until tender, about 5 minutes; remove from heat. Stir in bread crumbs, salt, thyme, turmeric and pepper. Heat 1 tb marga (Upload by user)
TAG: mushrooms, minutes, stems, ,

Stuffed Mushrooms Iii
1. Wipe mushrooms with damp cloth. Carefully remove stems and set aside. 2. In a small, heat resistant, non metallic bowl or cup melt 3 tablespoons butter or margarine in Microwave Oven 30 seconds. 3. Brush mushroom caps with melted butter or margarine and place, hollow side (Upload by user)
TAG: mushroom, microwave, metallic, resistant, mushrooms, smooth, minutes, uncovered, butter, stems, stuffed, ,

Stuffed Mushrooms No2
Blend all ingredients except mushrooms. Clean mushrooms and remove stems. Fill mushroom caps with mixture. Sprinkle top with bread crumbs. Bake at 350F for 10 minutes in a shallow buttered dish until hot and bubbly.     strongServings: 5/stron (Upload by user)
TAG: mushrooms, ,

Stuffed Mushrooms No3
Preheat oven to 325øF. Remove the stems from the mushrooms and reserve them for another recipe. If you want you can mince some of the stems and include them with the stuffing mix. Combine the bread crumbs with the sour cream and mix until well blended. Add onion and g (Upload by user)
TAG: mushrooms, ,