Vietnamese Spring Rolls (Cha Gio)

Recipe Ingredients

		Filling
2 oz	56g	Cellophane noodles - soaked in warm water- 20 minutes then drained
		Cut onto 1-inch lengths
1 lb	454g / 16oz	Ground pork
1 lb	454g / 16oz	Onion - finely chopped (large)
2 tablespoons	30ml	Tree ears - soaked in warm
		For 30 minutes - then
		And finely chopped
3		Garlic - finely
3		Shallots - finely chopped*
1		Crabmeat - cartilage removed an (7 ounces)
		With fingers
1/2 teaspoon	2.5ml	Freshly ground black pepper
		Preparations For Assembling
20		Dried rice papers - (banh trang)
4		Eggs - well beaten
2 cups	474ml	Peanut oil
		Accompaniments For Serving
		Basic vegetable platter
		Carrot salad
		Double recipe of nuoc cham

Recipe Instructions

* or the white part of 3 scallions

Here they are! The incomparable "Cha Gio" or Vietnamese spring rolls.

Yields 80 spring rolls.

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 the beaten egg over the entire surface of each of the pieces. Before filling, wait for the 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 teaspoon 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).

To serve the spring rolls, proceed as follows:

Arrange the ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the cucumber slices) according to the directions preceding. Have ready the carrot salad and a bowl of nuoc cham. Each person has a bowl into which he places a bit of lettuce, 2 or 3 mint leaves, some coriander, and 2 cucumber slices. Each person then adds 1 or 2 spring rolls to his bowl, sprinkles with the nuoc cham, and eats the spring rolls and vegetables together, using chopsticks or a fork.

Additional carrot salad may be added to taste.

Another very popular serving method calls for placing the vegetables on a lettuce leaf, adding the spring roll, and rolling it into a cylinder. Holding the cylinder with his fingers, each diner then dips it into his own small bowl of nuoc cham.

NOTE: We have found that frying the spring rolls in peanut oil keeps them crisper than frying in any other oil.

From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979.

Source:
Thai

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