Fried spring rolls (cha gio)
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Fried spring rolls (cha gio)
  Fried    Rolls    Vietnamese    Appetizers  
Last updated 6/12/2012 1:00:30 AM. Recipe ID 23667. Report a problem with this recipe.
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      Title: Fried spring rolls (cha gio)
 Categories: Vietnamese, Appetizers, Ceideburg 2
      Yield: 8 Servings
      8 oz Thin rice vermicelli
           -vermicelli (bun) or
      2 bn Of Japanese alimentary
           -paste noodles (somen).
           Nuoc Cham
           Vegetable Platter

      6    Dried Chinese mushrooms
      1 tb Dried tree ear mushrooms
      6    Water chestnuts or 1/2
           -small jicama, peeled and
      4 oz Fresh or canned lump
           -crabmeat, picked over and
      8 oz Raw shrimp, shelled,
           -deveined and minced
     12 oz Ground pork shoulder
      1 md Onion, minced
      4    Shallots, minced
      4    Garlic cloves, minced
      2 tb Nuoc mam (Vietnamese fish
      1 ts Freshly ground black pepper
      3    Eggs

MMMMM-------------------ASSEMBLING AND FRYING------------------------
    1/2 c  Sugar
     80 sm Rounds of rice paper (banh
           -trang), each 6 1/2 inches
           -in diameter
           Peanut oil, for frying
  This is another version of the superlative Cha Gio (also called
  Nems). The filling here is a bit more elaborate than in the first
  one. Boil the noodles.  Prepare the Nuoc Cham and Vegetable Platter.
  Set aside.
  Prepare the filling:  Soak the two types of mushrooms in hot water
  until soft, about 30 minutes.  Drain.  Remove the stems from the
  mushrooms and squeeze to extract the liquid.  Mince the mushrooms.
  Combine the mushrooms with the remaining filling ingredients in a
  large bowl. Mix with your hands to blend.  Set aside.
  Assemble the rolls:  Fill a mixing bowl with 4 cups of warm water and
  dissolve the sugar in it.  The rice paper sheets are brittle and must
  be handled with care.  (The water is used to soften the sheets for
  handling. Sweetening the water helps the rice paper turn a deep
  golden color when fried and also produces crisper rolls.) Work with
  only 4 sheets of rice paper at a time, keeping the remaining sheets
  covered with a barely damp cloth to prevent curling. One at a time,
  immerse a sheet in the warm water. Quickly remove it and spread flat
  on a dry towel. Do not let the sheets touch each other.  The rice
  paper will become pliable within seconds.
  Fold up the bottom third of each round.  Put 1 generous teaspoon of
  filling in the center of the folded-over portion.  Press into a
  compact rectangle. Fold one side of the paper over the mixture, then
  the other side. Roll from bottom to top to completely enclose the
  filling. Continue until all of the mixture is used.
  Fry the rolls:  If possible, fry in 2 skillets.  Pour 1 to 1 1/2
  inches of oil into each skillet and heat to 325F.  Working in
  batches, add some of the rolls to each skillet, but do not crowd or
  let them touch, or they will stick together.  Fry over moderate heat
  for 10 to 12 minutes, turning often, until golden and crisp.  Remove
  the rolls with tongs and drain on paper towels.  Keep warm in a low
  oven while frying the remaining rolls.
  Traditionally, Cha Gio is served with the accompaniments suggested in
  this recipe.
  To eat, each diner wraps a roll in a lettuce leaf along with a few
  strands of noodles and a variety of other ingredients from the
  Vegetable Platter before dipping it in the Nuoc Cham.  If served as
  an hors d'ouvre, allow 4 or 5 rolls per person; serve 8 to 10 as a
  main course.
  NOTE:  Another popular way of serving this dish is to divide the
  noodles and elements of the Vegetable Platter evenly among the
  individual bowls. Top each with cut-up pieces of Cha Gio, ground
  roasted peanuts and Nuoc Cham.
  As a quick and easy appetizer, Cha Gio can be served with just Nuoc
  Yield: about 80 spring rolls.
  Posted by Stephen Ceideberg; March 27 1991.

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Recipe ID 23667 (Apr 03, 2005)

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