Ingredients Jump to Instructions ↓

  1. Exported from MasterCook Mac

  2. Cha Gio (Vietnamese Spring Rolls)

  3. 1 Preparation Time :

  4. Categories : Appetizers Oriental

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 2 Oz Cellophane Noodles

  7. 1 Lb Ground Lean Pork

  8. 1 Lg Onion

  9. 2 Tbsp Tree Ears Dried Mushroon (Nam Meo)

  10. 3 Cloves Garlic -- f. chopped

  11. 8 Oz Crab Meat

  12. 4 Oz Shrimp -- shelled and chopped

  13. 1/2 Tsp Pepper --

  14. 20 Sheets Dried Rice Paper (Banh Trang)

  15. 4 Eggs -- beaten

  16. 2 C Peanut Oil

  17. 20 minutes and cut into 1-inch lengths.

  18. Soak Tree Ear in warm water for 30 minutes, drain and finely chop.

  19. Combine the filling ingredients in a bowl and set aside.

  20. Cut a round rice paper sheet into quarters. Place the cut rice paper on a

  21. flat surface. With a pastry brush, paint beaten egg over the entire

  22. surface of the rice paper piece. Before filling, wait for the egg mixture

  23. to take effect, softening the wrappers; this take about 2 minutes. When

  24. you become adept at this, you can work on several wrappers at a time. When

  25. the wrapper looks soft and transparent, place about one teaspoon of

  26. filling near the curved side, in the shape of a rectangle. Fold the side

  27. over to enclose the filling and continue to roll. After filling all the

  28. wrappers, pour the oil into a large frying pan, put the spring rolls into 20 to 30 minutes

  29. until a lovely golden brown. (This is a special method of keeping spring

  30. rolls crisp.)

  31. 4661 Calories;

  32. 454g Fat (87% calories from fat);

  33. 99g Protein;

  34. 54g Carbohydrate;

  35. 1097mg Cholesterol;

  36. 2732mg Sodium

  37. Serving Ideas : Serve with lettuce, cilantro, mint and nuoc cham

  38. NOTES : The Vietnamese spring rolls are much smaller and more crisp than

  39. the Chinese version. Unlike the Chinese spring rolls, they can be

  40. rolled in the morning, then covered and refrigerated for several

  41. hours before cooking. After cooking they will keep nice and crisp

  42. 150-degree oven for up to

  43. 3 hours. BTW you can substitute

  44. shrimp and crabmeat with more ground pork or chicken if you don't

  45. like seafood.


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