How To make Fried Shrimp Rolls (Cha Gio Tom)
ACCOMPANIMENTS:
Nuoc Cham 1 bn 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 md Onion, minced
1 c Fresh bean sprouts
2 tb Nuoc mam (Vietnamese fish
-sauce) 1/4 ts Freshly ground black pepper
1 Egg
ASSEMBLING AND FRYING:
1/2 c Sugar
24 Rounds of rice paper (banh
-trang) each 8 1/2 inches -in diameter. 24 Raw medium shrimp, peeled
-with tail section -attached, deveined Peanut oil, for frying 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. These are *really* good! Prepare the Nuoc Cham. Wash and dry the mint and coriander leaves. Set aside. Prepare the filling: Soak the noodles in warm water for 30 minutes. Drain. Cut into 1-inch lengths. Assemble the rolls: Fill a mixing bowl with 4 cups of warm water and dissolve the sugar in it. Rice paper is quite fragile. Work with only 2 sheets at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling. Immerse 1 sheet of rice paper into the warm water. Remove and spread flat on a dry towel. Soak a second sheet of rice paper and spread it out without touching the other round. The rice papers will become pliable within seconds. Fold up the bottom third of each round. Place 1/2 tablespoon of the filling in the center of the folded-over portion. Place 1 shrimp in the filling, leaving the tail section extended over the fold line. Top the shrimp with an additional 1/2 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). Fold the sides over to enclose the filling, then fold the remaining sides over to seal the compact triangle. The completed roll resembles a triangle with a handle. Fill the remaining wrappers in the same manner. Fry the rolls: If possible, fry in 2 skillets. Pour 1 to 1 1/2 inches of oil into each skillet and heat to 325 degrees Fahrenheit. Add a few rolls to each skillet; don't let them touch or they will stick together. Cook over moderate heat for 10 to 12 minutes, turning often until crisp and golden brown. Drain the rolls on paper towels. Keep warm in a low oven while frying the remaining rolls. Serve the shrimp rolls as an appetizer with the Nuoc Cham, mint and coriander leaves. NOTE: These rolls may be cooked in advance then reheated in a 350F oven for about 20 minutes, or until crisp. Yield: 24 shrimp rolls. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideberg; March 27 1991.
How To make Fried Shrimp Rolls (Cha Gio Tom)'s Videos
Vietnamese Egg Roll Rocket Shrimp (Chả giò tôm hỏa tiễn) Recipe/Assemble Noodle Bowl
Ingredients:
Fillings
1/2 lb. Ground Pork
1 Tbsp. minced Garlic
1 Tbsp. chopped Shallots
3/4 cup chopped Carrots
1/3 cup chopped Wood Ear Mushroom
1/2 cup chopped Bean Thread
1/3 tsp Kosher Salt
1 tsp. Sugar
1/2 tsp. Black Pepper
Prepare Shrimp
1 lb. Shrimp (medium or large)
Pinch of Kosher Salt
Pinch of Sugar
some Black Pepper
Other
Frying Oil
Egg Roll Wrappers
Egg Wash (1 Egg)
Peel and devein 1 lb. medium or large Shrimp. Leave the tail on. Season the Shrimp, add in a pinch of Kosher Salt, pinch of Sugar and some Black Pepper. Mix well and set aside.
In a bowl, 1/2 lb. Ground Pork add in 1 Tbsp. chopped Shallots, 1 Tbsp. minced Garlic, 1/3 cup chopped Wood Ear Mushroom, 3/4 cup chopped Carrots, 1/2 cup chopped Bean Thread, 1/3 tsp. Kosher Salt, 1 tsp. Sugar and 1/2 tsp. Black Pepper. Mix well.
Cut egg roll wrappers into triangle. Place some filling then one shrimp with the tail sticking out. Roll and repeat until you used up all the wrappers and fillings. To seal the edge spread some egg wash.
Place in fryer, remove and place on paper towel when golden.
To assemble a noodle bowl with Rocket Shrimp Egg Rolls. Prepare:
Vermicelli Noodles
Fresh Herbs
Lettuce
Cucumbers
Bean Sprouts
Pickled Daikon and Carrots
Dipping Fish Sauce
Crushed Roast Peanuts
Rocket Shrimp Egg Rolls
Recipe for Dipping Fish Sauce:
Recipe for pickled Daikon and Carrots:
In a bowl add in Vermicelli Noodles. Cut the Fresh Herbs, Lettuce and Cucumbers and place on top. Add Bean Sprouts, Pickled Daikon and Carrots, Crushed Roast Peanuts and Rocket Shrimp Egg Rolls. Add in Dipping Fish Sauce and enjoy!
Music
YouTube Audio Library
succotash
CHA GIO GION TAN - PORK AND SHRIMP EGG ROLL RECIPE
CRISPY PORK AND SHRIMP EGG ROLL RECIPE - CACH LAM CHA GIO GION TAN
Cách làm Chả Giò Tôm giòn ngon hấp dẫn cho Tết 2021 - Vietnamese Crispy Shrimp Rolls[Eng Sub]
Chả Giò Tôm
Ingredients for 200 rolls - Nguyên liệu cho 200 cuốn:
1.5kg ground pork / 1.5kg thịt heo xay
500gr shrimp / 500gr tôm
700gr carrot / 700gr carot
700gr taro or cabbage / 700gr khoai môn hay cải bấp
1kg onion / 1kg củ hành
2 eggs / 2 quả trứng
1 tsp pepper / 1 mcf tiêu
1 tbsp salt / 1 mc muối
3 tbsp sugar / 3 mc đường
1 tbsp Chicken Flavor Bouillon powder / 1 mc hạt niêm gà
2 tbsp garlic powder / 2 mc bột tỏi
2 tbsp tapioca starch / 2 mc bột khoai tây
1 tbsp sesame oil / 1 mc dầu mè
Cách làm Chả Giò Tôm khoai môn giòn ngon hấp dẫn. Món này ăn chơi hay ăn khai vị.
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Making spring rolls for my husband— I call these spring rolls. The fried ones I call egg rolls
This eggroll recipe is sure to win over anyone!!!
Vietnamese Fried Spring Rolls (Chả giò)
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Homemade Vietnamese fried spring rolls are so delicious!!
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