Cha gio (spring rolls) Recipe

Home -> [Appetizers, Asian, Bakery, Ethnic, Ham, Pastry, Pork, Seafood, Vietnamese] -> [Cha gio (spring rolls) Recipe]

Cha gio (spring rolls)

Artist:	_	Yield:	80
Categories:	Appetizers, Asian, Bakery, Ethnic, Ham, Pastry, Pork, Seafood, Vietnamese	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

2	oz	Cellophane noodles, soaked i
		-n warm water for 20 mi
1	lbs	Ground pork
1		Large onion, finely chopped
2	tbsp	Tree ears, soaked in warm wa
		-ter for 30 minutes, th
3		Cloves garlic, finely choppe
		-d
3		Shallots or white part of 3
		-scallions, finely chop
1	cup	Crab meat, cartilage remove
		-d and meat flaked
1/2	tsp	Freshly ground black pepper
20		Sheets dried rice papers (ba
		-nh trang)
4		Eggs, well beaten
2	cup	Oil, peanut

Procedures:

1	Combine the filling ingredients in a bowl and set aside.
2	Cut a round rice paper sheet into quarters.
3	Place the cut rice paper on a flat surface.
4	With a pastry brush, paint beaten egg over the entire surface of each of the pieces.
5	Before filling, wait for egg mixture to take effect, softening the wrappers; this takes about 2 minutes.
6	When you become adept at this, you can work on several wrappers at a time.
7	When the wrapper looks soft and transparent, place about 1 tsp. of filling near the curved side, in the shape of a rectangle.
8	Fold the sides over to enclose the filling and continue to roll.
9	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.
10	(this is bach"s special method of keeping spring rolls crisp)