Vietnamese Spring Rolls (cha Gio)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains, Vegetables | Vietnamese | Appetizers, Ceideburg 2, Vietnamese | 1 | Servings |
INGREDIENTS
| 2 | oz | Cellophane noodles |
| soaked in warm water for | ||
| 20 minutes then drained | ||
| and cut onto 1-inch | ||
| lengths | ||
| 1 | lb | Ground pork |
| 1 | Onion, finely chopped | |
| 2 | T | Tree ears, soaked in warm |
| water for 30 minutes | ||
| then | ||
| drained and finely | ||
| chopped | ||
| 3 | Cloves garlic, finely | |
| chopped | ||
| 3 | Shallots or white part of 3 | |
| scallions finely chopped | ||
| 1 | 7 ounces crabmeat | |
| cartilage removed and | ||
| meat | ||
| flaked with fingers | ||
| 1/2 | t | Freshly ground black pepper |
| 20 | Sheets dried rice papers | |
| banh trang | ||
| 4 | Eggs, well beaten | |
| 2 | c | Peanut oil |
| Basic Vegetable Platter | ||
| Carrot Salad | ||
| Double recipe of Nuoc Cham |
INSTRUCTIONS
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. Posted by Stephen Ceideberg; March 18 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
A Message from our Provider:
“Faith without works is empty – and vica versa.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 9289
Calories From Fat: 5811
Total Fat: 652.9g
Cholesterol: 1396.5mg
Sodium: 9495.2mg
Potassium: 4625.5mg
Carbohydrates: 567.9g
Fiber: 37g
Sugar: 14g
Protein: 286.7g