Cha gio (spring rolls)
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Cha gio (spring rolls)
  Rolls    Appetizers    Seafood  
Last updated 6/12/2012 12:46:59 AM. Recipe ID 7521. Report a problem with this recipe.
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      Title: Cha gio (spring rolls)
 Categories: Appetizers, Vietnam, Seafood, Ham/pork
      Yield: 80 Servings
 
      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
 
  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).
 




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Recipe ID 7521 (Apr 03, 2005)

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