Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------MARINADE-------------------------------
1 ts Lemon grass -- finely
Ground**
1 ts Garlic -- finely ground
1 tb Ginger wine

---------------------------ROLLS--------------------------------
8 oz Steak sauce
Cut against the grain into
Pieces
1/8 Inch thick and 2 inches
Long
6 oz Rice vermicelli
2 Pickles onions -- finely
Cut
2 Dilled pickles -- finely
Cut
1 Carrot -- grated
1 pk Round Banh Trang rice paper
Warmed water in a bowl on
The table

-----------------------DIPPING SAUCE----------------------------
4 tb Nuoc Mam sauce
OR Maggi liquid seasoning
1 Red chili peppers -- finely
Chopped
1 Clove garlic -- finely
Chopped
1 tb Lime or lemon juice
1 ts Wine vinegar
1 ts Sugar
2 ts Dry sherry

--------------------------TO SERVE-------------------------------
1 Butterhead lettuce
Cilantro sprigs

*(Banh Cuon Thit Bo Viet Nam) **if this is unavailable, use the juice
of a lemon and its grated peel.

See part 2 for directions.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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