Cooking Recipe Cha Gio (Spring Rolls)

Recipe Ingredients

2 oz Cellophane noodles, soaked i

-n warm water for 20 mi

1 lb Ground pork

1 Large onion, finely chopped

2 tb Tree ears, soaked in warm wa

-ter for 30 minutes, th

3 Cloves garlic, finely choppe

-d

3 Shallots or white part of 3

-scallions, finely chop

1 c Crab meat; cartilage remove

-d and meat flaked

1/2 ts Freshly ground black pepper

20 Sheets dried rice papers (ba

-nh trang)

4 Eggs; well beaten

2 c Oil, peanut

Directions

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 each of the pieces. Before filling, wait for egg mixture
to take effect, softening the wrappers; this takes about 2 minutes.
When you become adept at this, you can work on several wrappers at a
time. When the wrapper looks soft and transparent, place about 1 tsp.
of filling near the curved side, in the shape of a rectangle. Fold
the sides 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, and
fry for 20 to 30 minutes, until a lovely golden brown. (This is
Bach's special method of keeping spring rolls crisp).

Categories matching this recipe

Vietnam ,Seafood ,Pork ,Appetizers ,Ham