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
2 scallions, both white and green parts
1/2 lb pork butt
1 tsp fish sauce (nuoc mam)
1 clove garlic
1 Tbsp Vegetable oil
10 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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