Vietnamese Spring Rolls (Cha Gio):

2   ounces cellophane noodles
1   pound ground lean pork
1   large onion
2   tablespoons dried mushrooms
3   cloves garlic, chopped
8   ounces crab meat
4   ounces shrimp, chopped
1/2 teaspoon pepper
20 sheets dried rice paper
4   eggs, beaten
2   cups peanut oil


Soak noodles in warm water for 20 minutes and cut into 1-inch segments. Soak dried mushrooms in warm water for 30 minutes, drain and finely chop. Combine mushrooms, pork, onion, garlic, crab and shrimp in a bowl and set aside.

Cut round rice paper sheet into quarters. Place the cut rice paper on flat surface. With a pastry brush, paint beaten egg over entire surface of the rice paper. Wait a couple of minutes before filling.

When paper looks soft and transparent, place about a teaspoon of filling near the curved side of the paper. Fold the side over to enclose the filling and continue to roll. After filling all wrappers, pour the oil into a large frying pan. Put the spring rolls into the pan, turn heat to moderate and fry for 20 to 30 minutes, until crisp and golden brown.

 

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