Cha Gio
Vietnamese Spring Rolls
| 8 oz of peeled shrimp 4 oz of crab meat 1 lb of ground lean pork 5 shallots, finely chopped 1 medium carrots, cut in julienne shreds 5 wood ear mushrooms, soaked in warm water 8 oz of water chestnut or taro or hickama 2 oz of cellophane noodles, soaked in warm water |
1 egg white (optional) 1 tablespoons of fish sauce 1 teaspoons of sugar 1/4 teaspoon of salt 1 tablespoons of sesame oil 30 spring roll wraps Vegetable oil for deep-frying Rice Vermicelli |
Instructions:
Mix all the ingredients in a large bowl. The secret is to pat dry all the ingredients when you mix it. Avoid having water mix in with the ingredients. Place spring roll wrap on a cutting board. Put stuffing on the rice paper. Start folding the left and right side of the wrapping paper into the center, then roll up from the bottom edge away to the far end. Do not roll too tight, as this will cause the rolls to split. Deep-fry over medium heat until golden brown.
Eat With:
Rice Vermicelli
Red leaves lettuce or Boston lettuce
Vietnamese Basil
Cilantro
Mint & nuoc cham