Ram Goi

... submitted by tiffany96
from United States

Title: Square Spring Roll (Ram Goi)
Categories: Vietnamese, Appetizers, Ceideburg 2
Yield: 2 servings

1/2 lb Raw shrimp, shelled and deveined
Black pepper
1/2 tsp Granulated sugar
Scallions, both white and green parts
1/2 lb Pork butt
1 tsp Fish sauce (nuoc mam)
Clove garlic
1 Tbsp Vegetable oil
Dried rice papers (banh-trang)

For dieters or the cholesterol conscious here's 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.



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