Vietnamese spring rolls from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 73) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on March 06, 2015

    P. 74 Good use for leftover roasted pork. The dipping sauce is fish sauce based, an interesting variation from many I've seen.

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