Cha gio tom (fried shrimp rolls) Recipe

Home -> [Appetizers, Asian, Bakery, Beef, Ethnic, Fried, Ham, Pastry, Pork, Seafood, Shrimp, Vietnamese] -> [Cha gio tom (fried shrimp rolls) Recipe]

Cha gio tom (fried shrimp rolls)

Artist:	_	Yield:	1
Categories:	Appetizers, Asian, Bakery, Beef, Ethnic, Fried, Ham, Pastry, Pork, Seafood, Shrimp, Vietnamese	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

		ACCOMPANIMENTS
		Nuoc Cham
1	bunch	Of mint
		1 bn Of coriander
		FILLING
1	oz	Cellophane (bean thread)
		-noodles
4	oz	Lean ground beef
4	oz	Ground pork shoulder
4	oz	Fresh or canned crabmeat
		-picked over and drained
4		Shallots, minced
4		Garlic cloves, minced
1/2	med	Onion, minced
1	cup	Fresh bean sprouts
2	tbsp	Nuoc mam (Vietnamese fish
		-sauce)
1/4	tsp	Freshly ground black pepper
1		Egg
		ASSEMBLING AND FRYING
1/2	cup	Sugar
24		Rounds of rice paper (banh
		-trang) each 8 ?inches
		-in diameter.
24		Raw medium shrimp, peeled
		-with tail section
		-attached, deveined
		Peanut oil, for frying

Procedures:

1	And just when you thought it couldn"t get any better, along comes a recipe for fried shrimp rolls!!! these triangular little goodies are great when served alongside cha gio.
2	These are really good! prepare the nuoc cham.
3	Wash and dry the mint and coriander leaves.
4	Set aside.
5	Prepare the filling: soak the noodles in warm water for 30 minutes.
6	Drain.
7	Cut into 1-inch lengths.
8	Assemble the rolls: fill a mixing bowl with 4 cups of warm water and dissolve the sugar in it.
9	Rice paper is quite fragile.
10	Work with only 2 sheets at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling.
11	Immerse 1 sheet of rice paper into the warm water.
12	Remove and spread flat on a dry towel.
13	Soak a second sheet of rice paper and spread it out without touching the other round.
14	The rice papers will become pliable within seconds.
15	Fold up the bottom third of each round.
16	Place ?tablespoon of the filling in the center of the folded-over portion.
17	Place 1 shrimp in the filling, leaving the tail section extended over the fold line.
18	Top the shrimp with an additional ?tablespoon of filling and press into a compact triangle, forming a point where the tail extends (it is important that the filling be flat so it can be wrapped entirely and tightly).
19	Fold the sides over to enclose the filling, then fold the remaining sides over to seal the compact triangle.
20	The completed roll resembles a triangle with a handle.
21	Fill the remaining wrappers in the same manner.
22	Fry the rolls: if possible, fry in 2 skillets.
23	Pour 1 to 1 ?inches of oil into each skillet and heat to 325 °Fahrenheit.
24	Add a few rolls to each skillet; don"t let them touch or they will stick together.
25	Cook over moderate heat for 10 to 12 minutes, turning often until crisp and golden brown.
26	Drain the rolls on paper towels.
27	Keep warm in a low oven while frying the remaining rolls.
28	Serve the shrimp rolls as an appetizer with the nuoc cham, mint and coriander leaves.
29	Note: these rolls may be cooked in advance then reheated in a 350f oven for about 20 minutes, or until crisp.
30	Yield: 24 shrimp rolls