Cha Gio (Vietnamese Spring Rolls)
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Cha Gio (Vietnamese Spring Rolls)
  Vietnamese    Rolls    Appetizers  
Last updated 6/12/2012 1:12:45 AM. Recipe ID 40844. Report a problem with this recipe.
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      Title: Cha gio (vietnamese spring rolls)
 Categories: Appetizer
      Yield: 20 Servings
      2 oz Cellophane noodles
      1 lb Ground lean pork
      1 lg Onion
      2 tb Tree Ears dried mushroon
           -(nam meo)
      3    Cloves garlic; finely
      8 oz Crab meat
      4 oz Shrimp; shelled and chopped
    1/2 ts Pepper
     20    Sheets dried rice paper
           -(banh trang)
      4    Eggs; beaten
      2 c  Peanut oil
  Soak noodles in warm water for 20 minutes and cut into 1-inch lengths.
  Soak Tree Ear in warm water for 30 minutes, drain and finely chop.
  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 the rice paper piece. Before filling, wait for the egg
  mixture to take effect, softening the wrappers; this take 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 one teaspoon of filling near the curved side, in the
  shape of a rectangle. Fold the side 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 a special method of keeping spring rolls crisp.)
  Per serving: 4661 Calories; 454g Fat (87% calories from fat); 99g
  Protein; 54g Carbohydrate; 1097mg Cholesterol; 2732mg Sodium
  Serving Ideas : Serve with lettuce, cilantro, mint and nuoc cham
  NOTES : The Vietnamese spring rolls are much smaller and more crisp
  than the Chinese version. Unlike the Chinese spring rolls, they can
  be rolled in the morning, then covered and refrigerated for several
  hours before cooking. After cooking they will keep nice and crisp in
  150-degree oven for up to 3 hours. BTW you can substitute shrimp and
  crabmeat with more ground pork or chicken if you don't like seafood.

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Recipe ID 40844 (Apr 03, 2005)

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