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How To make Cha Gio

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2 Tb tree ear mushrooms
1 c Soaked, roughly chopped
-bean thread noodles 1 lb Ground pork
1/2 lb Chopped shrimp or crabmeat
1 Tb fish sauce
1 ts Each salt & pepper(white)
2 Garlic cloves, chopped
1/4 c Each chopped red onion &
-chives 8 Rounds Rice paper
Beer Mint, basil & coriander -leaves Lettuce leaves Cucumber slices

DIPPING SAUCE:

1/4 c Minced garlic
1/2 c Fish sauce
1/3 c Lime juice
1 tb Sugar
1 ts Sa-te oil
Soak tree ears, set aside bean thread noodles. Chop pork to a finer consistency, put it in a bowl and add shrimp or crab, fish sauce, salt, pepper, garlic, onions and chives. Drain and dry the tree ears and add them. Add the bean thread noodles and blend thoroughly kneading with the hands. Brush the rice paper on each side with the beer and set aside. Cover with a cloth as you work. They take a minute or two to soften. Put a heaping spoonful of the filling across the bottom third of the rice skin. Tuck away from you twice. Fold the sides over, then continue to roll. Seal with beaten egg and cornstarch. Fry in oil heated to about 350F until golden. Serve with lettuce leaves, garnishes and dip sauce. This is from the "Art of Asian Cooking" by Bruce Cost. I was fortunate to have taken classes from him in Berkeley. Posted by Stephen Ceideberg; April 14 1991.

How To make Cha Gio's Videos

Vietnamese Egg Rolls Cha Gio

1 lb pork
1/2 lb shrimp
1/2 cup bean thread noodles, soak in tap water for 5 minutes
1/4 cup wood ear mushroom, soak in water 5 min wash and drain well
1 cup jicama, peel and shredded, sprinkled a pinch of salt, let sit, squeeze out excess water
1 cup taro root, shredded, squeeze out excess water
1 carrot, peel and shredded, pinch of salt, squeeze out excess water
1 cup shredded cabbage, sprinkle a pinch of salt, let sit, squeeze out excess water
1 cup onion, pinch salt, let sit, squeeze out excess water
1 tbs minced garlic1 cup chopped green onion
1/2 Tbs salt
1 Tbs sugar
ground black pepper
1 egg

2 Tbs flour
4 Tbs water

spread on to a 16 X 12 baking sheet so you will have about 15 X 10
cut into 5 column but 10 rows

Some notes when rolling the egg rolls:
roll tightly but don’t push down two ends too close too filling to prevent filling from showing when frying

makes 50 egg rolls

Wrapper brands I like: Menlo, TYJ, Wei-Chuan

music: bensound.com

How To Make Vietnamese Egg Rolls Cha Gio Crispy Spring Rolls Food Recipes

Vietnamese Egg Rolls Cha Gio Recipe @ Crispy Vietnamese Egg Rolls Cha Gio Served With Nuoc Mam Cham, Vietnamese Dipping Sauce and herbs. Vietnamese Food Recipes.

Vietnamese Crispy Spring Roll - Nem rán / Chả giò | Helen's Recipes

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Chả Giò Tôm Thịt - Giòn Rụm Với Cách Sơ Chế Bánh Tráng Thật Đơn Giản

Chả Giò là 1 trong những món truyền thống của Việt Nam mà Diễm rất thích. Chả giò truyền thống giòn rụm nhờ phần bánh tráng gạo thật thơm, nhân thì gồm củ sắn, thịt heo, sang trọng hơn có thể thêm tôm hoặc khoai môn cao rất ngon. Ở nước ngoài, tìm bánh trạng gạo rất khó, dùng bánh tráng gỏi cuốn nếu làm không đúng chả giò dai cứng hoặc vỏ giòn nhưng nhân lại quá khô. Được chị Liên Trần ( nhóm Vào Bếp Cùng Diễm Nauy ) chia sẻ cách làm Chả Giò của nhà chị, Diễm làm thử thì thấy đơn giản mà giòn ngon, Diễm cảm ơn chị rất nhiều. Nhân chả giò trong video này Diễm làm với tôm và thịt, nhân ẩm, mềm, vỏ bánh tráng giòn cuốn với rau, chấm nước mắm chua ngọt thiệt ngon. Mình cùng vào bếp làm Chả Giò Tôm Thịt với Diễm nhé.

???? Nguyên liệu / Ingredients: 24 cuốn / 24 spring rolls

10g nấm mèo / 10g wood ear
40g bún tàu / 40g vermicelli

300g cà rốt / 300g carrot
3g muối / 3g salt ( 1/2 tsp )
200g khoai tây / 200g potato
100g boa rô / 100g leek

100g tôm / 100g prawn
400g thịt heo xay / 400g ground pork

5g muối / 5g salt ( ~ 1 tsp )
10g đường / 10g sugar ( 2 tsp )
4g bột nêm gà / 4g chicken powder ( 1 tsp )
Tiêu / Pepper
30g hành phi / 30g fried shallots

200ml nước cốt dừa / 200mo coconut milk
1/4 mcf nước màu / 1/4 tsp caramel coloring

10g tinh bột bắp / 10g corn starch ( 1 tbsp )
10g bột gạo / 10g rice flour ( 1 tbsp + 1/2 tsp )
10g bột mì / 10g all purpose flour ( 1 tbsp + 1/2 tsp )
1/5 mcf bột nổi / 1/5 tsp baking powder
40g nước / 40g water ( 2 + 2/3 tbsp )

24 bánh tráng / 24 rice paper ( size 22cm )
2 mc dầu / 2 tbsp vegetable

◽️ Nước chấm / Dipping sauce
4 mc đường / 4 tbsp sugar
200ml nước sôi / 200ml boiling water
3 mc nước mắm / 3 tbsp fish sauce
1 mc nước cốt chanh / 1 tbsp lime juice
1 tép tỏi / 1 garlic clove
Ớt / Chili

Rau thơm và xà lách / Salat & Herb

#diemnauy #chagiotomthit #springrolls

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Music : Mysterious Sorrow - Aakash Gandhi

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© My video is only uploaded to my chanel [ Diễm Nauy ] and my fan page. Unauthorized theft of these videos, another edit or reupload is prohibited.

How to make Crispy Golden Rice Paper Egg Rolls (Cha Gio)

Rice paper eggrolls, Vietnamese egg rolls, imperial egg rolls, cha gio - what ever you call them this recipe is delicious filled with shrimp, pork, vegetables and mom's secret ingredients.

full recipe can be found on

#ricepaperlady

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Vietnamese egg roll recipe (Chả giò, Nem rán)

♥ Công thức tiếng Việt:
♥ Full recipe in English:
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♥ Ingredients:
(make 33 egg rolls)

1 lb ground pork
½ onion, finely chopped
1 cup (170 g) jicama, peeled and julienned
1 cup (170 g) taro corm, peeled and julienned
1 carrot, peeled and julienned
1 bunch green onions, chopped
1 oz (28 g) dried mung bean thread noodles, soaked and cut into 1 inch pieces
0.3 oz (8 g) dried wood ear mushrooms, soaked and chopped
1 egg
1 tsp salt
½ tsp ground black pepper
Rice paper or wheat egg roll wrappers
1 tbsp all purpose flour
Oil for frying

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♥ Nguyên liệu:
(33 chả giò)

1 lb (450 g) thịt heo xay
½ củ hành tây
1 cup (170 g) củ sắn nước, gọt vỏ, bào sợi
1 cup (170 g) khoai môn, gọt vỏ, bào sợi
1 củ cà rốt, gọt vỏ, bào sợi
1 bó hành lá, cắt nhỏ
1 oz (28 g) miến, ngâm nước, cắt khúc ngắn
0.3 oz (8 g) nấm mèo, ngâm nở, cắt nhỏ
1 trứng
1 tsp muỗng cà phê muối
½ tsp muỗng cà phê tiêu
Bánh tráng cuốn chả giò
1 tbsp muỗng canh bột đa dụng
Dầu chiên

♥ Here are a few of the tools I used in the video:
Victorinox 8-Inch Chef's Knife:
Victorinox Paring Knife:
OXO Good Grips 15-Inch-by-21-Inch Cutting Board:
The Zuudlemaker - Julienne Vegetable Slicer:
OXO Good Grips Salad Spinner:
KitchenAid Shears with Soft Grip:
KitchenAid Classic Y Peeler:
Anchor Hocking Oven Bake and Food preparation Set:
Lodge Pre-Seasoned Skillet:

♥ Music courtesy of Audio Network

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