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Cha Gio (Vietnamese Spring Rolls)
Category : Method
- Soak noodles in warm water for 20 minutes and cut into 1 inch lengths
- Soak Tree Ear in warm water for 30 minutes, drain and finely chop
- Combine the filling ingredients in a bowl and set aside
- Cut a round rice paper sheet into quarters
- Place the cut rice paper on a flat surface.
- With a pastry brush, paint beaten egg over the entire surface of the rice paper piece
- Before filling, wait for the egg mixture to take effect, softening the wrappers (2 minutes)
- When the wrapper looks soft and transparent, place about one teaspoon of filling near the curved side, in the shape of a rectangle
- Fold the side over to enclose the filling and continue to roll
- After filling all the wrappers, pour the oil into a large frying pan
- Put the spring rolls into the cold oil, turn the heat to moderate
- Fry for 20 to 30 minutes until a lovely golden brown
Ingredients:
2 oz rice vermicelli
1 lb ground lean pork (may be substituted with chicken)
1 large onion
2 tbs Nam Meo (Tree Ears Dried Mushroom)
3 garlic cloves - finely chopped
8 oz crab meat
4 oz shrimp - shelled and chopped
1/2 tsp pepper
20 sheets Banh Trang (dried rice paper)
4 eggs - beaten
2 cups peanut oil
2 oz rice vermicelli
1 lb ground lean pork (may be substituted with chicken)
1 large onion
2 tbs Nam Meo (Tree Ears Dried Mushroom)
3 garlic cloves - finely chopped
8 oz crab meat
4 oz shrimp - shelled and chopped
1/2 tsp pepper
20 sheets Banh Trang (dried rice paper)
4 eggs - beaten
2 cups peanut oil
