Recipe for Vietnamese Spring Rolls (Cha Gio) 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
FILLING ----------------
2 oz Cellophane noodles, soaked in warm water for 20 minutes, then drained and cut onto 1-inch lengths
1 lb Ground pork
1 lrg Onion, finely chopped
2 tbl Tree ears, soaked in warm water for 30 minutes, then drained and finely chopped
3 x Cloves garlic, finely chopped
3 x Shallots or white part of 3 scallions, finely chopped
1 can (7 ounces) crabmeat, cartilage removed and meat flaked with fingers
1/2 tsp Freshly ground black pepper
----------------- PREPARATIONS FOR ASSEMBLING ----------------
20 sht dried rice papers (banh trang)
4 x Eggs, well beaten
2 cup Peanut oil
----------------- ACCOMPANIMENTS FOR SERVING ----------------
Basic Vegetable Platter
Carrot Salad
Instructions:
Instructions: Here they are! The incomparable "Cha Gio" or Vietnamese spring rolls.

Yields 80 spring rolls.

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 the beaten egg over the entire surface of each of the pieces. Before filling, wait for the 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 teaspoon 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 Bachs special method of keeping spring rolls crisp).

To serve the spring rolls, proceed as follows:

Arrange the ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the cucumber slices) according to the directions preceding. Have ready the carrot salad and a bowl of nuoc cham. Each person has a bowl into which he places a bit of lettuce, 2 or 3 mint leaves, some coriander, and 2 cucumber slices. Each person then adds 1 or 2 spring rolls to his bowl, sprinkles with the nuoc cham, and eats the spring rolls and vegetables together, using chopsticks or a fork.

Additional carrot salad may be added to taste.

Another very popular serving method calls for placing the vegetables on a lettuce leaf, adding the spring roll, and rolling it into a cylinder. Holding the cylinder with his fingers, each diner then dips it into his own small bowl of nuoc cham.

NOTE: We have found that frying the spring rolls in peanut oil keeps them crisper than frying in any other oil.

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