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Cha Gio (vietnamese Spring Rolls)

2 oz Cellophane noodles
1 lb Ground lean pork
1 lg Onion
2 tb Tree Ears dried mushroon (nam meo)
3 Cloves garlic; finely chopped
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 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.)



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