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Cha Gio (spring Rolls)

2 oz Cellophane noodles, soaked in warm water for 20 min
1 lb Ground pork
1 Large onion, finely chopped
2 tb Tree ears, soaked in warm water for 30 minutes
3 Cloves garlic, finely chopped
3 Shallots or white part of 3 scallions, finely chop
1 c Crab meat; cartilage removed and meat flaked
1/2 ts Freshly ground black pepper
20 Sheets dried rice papers (banh 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.


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