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Cha Gio (Vietnamese Spring Rolls) More Recipes Like This

Vietnamese Appetizer recipes

Ingredients: Metric Units
Filling
2 oz cellophane noodles
1 lb lean grd pork
1 lg onion
2 Tbsp tree ears (dried Chinese mushrooms)
3 cloves garlic, chopped
1/2 lb crab meat
1/4 lb shrimp, chopped
1/2 tsp pepper
For assembling...
20 sheets rice paper spring roll wrappers
4 eggs, beaten
2 c peanut oil for frying
Directions:
The egg roll's little brother, the spring roll. Usually a little skinnier, a little lighter bite, even though it's deep fried. You should be able to find the more exotic ingredients in the "International" aisle at your grocery store. Or be adventurous, take a trip to your local city's Chinatown!

Soak noodles in warm water 20 minutes. Cut into 1" lengths.

Soak tree ears in warm water 30 minutes. Drain, chop.

Combine filling ingredients in bowl, set aside. Cut a round rice paper sheet into quarters. Place on flat surface. Brush with beaten egg. Wait 2 minutes for it to soften.

Place 1 oblong teaspoon of filling near curved end. Fold sides over to enclose tucking the filling inside, then roll toward the pointed end.

Put rolls into cold oil, then heat and fry 20-30 min until golden brown. Serve with cilantro and mint.
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Contributed on: and modified on Thursday May 20th, 2010