How To make Fried Spring Rolls (Cha Gio)
8 oz Thin rice vermicelli
-vermicelli (bun) or 2 bn Of Japanese alimentary
-paste noodles (somen). Nuoc Cham Vegetable Platter
FILLING:
6 Dried Chinese mushrooms
1 tb Dried tree ear mushrooms
6 Water chestnuts or 1/2
-small jicama, peeled and -chopped 4 oz Fresh or canned lump
-crabmeat, picked over and -drained 8 oz Raw shrimp, shelled,
-deveined and minced 12 oz Ground pork shoulder
1 md Onion, minced
4 Shallots, minced
4 Garlic cloves, minced
2 tb Nuoc mam (Vietnamese fish
-sauce) 1 ts Freshly ground black pepper
3 Eggs
ASSEMBLING AND FRYING:
1/2 c Sugar
80 sm Rounds of rice paper (banh
-trang), each 6 1/2 inches -in diameter Peanut oil, for frying This is another version of the superlative Cha Gio (also called Nems). The filling here is a bit more elaborate than in the first one. Boil the noodles. Prepare the Nuoc Cham and Vegetable Platter. Set aside. Prepare the filling: Soak the two types of mushrooms in hot water until soft, about 30 minutes. Drain. Remove the stems from the mushrooms and squeeze to extract the liquid. Mince the mushrooms. Combine the mushrooms with the remaining filling ingredients in a large bowl. Mix with your hands to blend. Set aside. Assemble the rolls: Fill a mixing bowl with 4 cups of warm water and dissolve the sugar in it. The rice paper sheets are brittle and must be handled with care. (The water is used to soften the sheets for handling. Sweetening the water helps the rice paper turn a deep golden color when fried and also produces crisper rolls.) Work with only 4 sheets of rice paper at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling. One at a time, immerse a sheet in the warm water. Quickly remove it and spread flat on a dry towel. Do not let the sheets touch each other. The rice paper will become pliable within seconds. Fold up the bottom third of each round. Put 1 generous teaspoon of filling in the center of the folded-over portion. Press into a compact rectangle. Fold one side of the paper over the mixture, then the other side. Roll from bottom to top to completely enclose the filling. Continue until all of the mixture is used. Fry the rolls: If possible, fry in 2 skillets. Pour 1 to 1 1/2 inches of oil into each skillet and heat to 325F. Working in batches, add some of the rolls to each skillet, but do not crowd or let them touch, or they will stick together. Fry over moderate heat for 10 to 12 minutes, turning often, until golden and crisp. Remove the rolls with tongs and drain on paper towels. Keep warm in a low oven while frying the remaining rolls. Traditionally, Cha Gio is served with the accompaniments suggested in this recipe. To eat, each diner wraps a roll in a lettuce leaf along with a few strands of noodles and a variety of other ingredients from the Vegetable Platter before dipping it in the Nuoc Cham. If served as an hors d'ouvre, allow 4 or 5 rolls per person; serve 8 to 10 as a main course. NOTE: Another popular way of serving this dish is to divide the noodles and elements of the Vegetable Platter evenly among the individual bowls. Top each with cut-up pieces of Cha Gio, ground roasted peanuts and Nuoc Cham. As a quick and easy appetizer, Cha Gio can be served with just Nuoc Cham. Yield: about 80 spring rolls. Posted by Stephen Ceideberg; March 27 1991.
How To make Fried Spring Rolls (Cha Gio)'s Videos
CRISPY Vietnamese Fried Spring Rolls | Cha Gio Recipe
Vietnamese Fried Spring Rolls (Cha Gio) are spring rolls made by wrapping filling in clear rice paper wrappers (bánh tráng) and then frying them. The filling usually consists of minced pork, vegetables, wood ear mushrooms, and glass noodles. This delicious / crispy / flavorful spring roll is a must in all traditional festivals / celebrations in Vietnam.
Ingredients:
500g Minced Pork
9-10 pcs Vietnamese Rice Paper (bánh tráng)
50g Glass Noodles (soaked and cut)
A large pc of Ear-wood Mushroom (rehydrated and chopped)
1/2 Carrot (chopped)
1 tsp White Pepper
6 tsp Fish Sauce
1 tbsp Light Soy Sauce
2 tsp Salt
1 tsp Sugar
1 Egg
For dipping sauce, it could go very well with any types - nuoc cham / peanut sauce / chilli sauce
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Crunchy Vietnamese Spring Rolls
Crunchy and moreish, these deep fried rice paper spring rolls make for the perfect snack!
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How to roll the perfect egg roll
This is my clean out the fridge meal | rice paper egg rolls
RICE PAPER SPRING ROLLS⤵️
Makes ~ 50 egg rolls
AIRFRY: spray/ brush oil. 390F for 10-12 mins
- I put this at the top cause I know a lot of you can’t find it when it’s further down in the comment
DAY/ MEAL 1 of trying to clean out my fridge/ freezer ▪️ I fly out to California next week for 2 weeks. When I come back, we’re pretty much gonna be moving so in an attempt to clean out the fridge, I will not be grocery shopping and making whatever meals I can out of what’s in the fridge/ pantry
REHYDRATE
1 cup woodear mushrooms
1 ball of bean thread/ mungbean noodle (about 45 g)
Hot water
INGREDIENT FILLING
1 lb ground turkey/pork/chicken
1 lb minced shrimp*
1 cup cabbage, shredded
1 cup carrots, shredded
1 medium sized onion, diced
Rehydrated woodier mushrooms & bean thread noodle
2 eggs
2 TBSP chicken bouillon
1 TBSP sugar
1 tsp black pepper
Minced garlic until your ancestors tell you to STAHPP
*if you are allergic to shrimp, then use 2 lbs of ground turkey
ADDITIONAL INGREDIENTS
Rice paper sheets
1. Soak all of your ingredients listed under REHYDRATE with hot water for 10-15 minutes.
- Then drain under cold water & cut into smaller pieces using scissors
2. Combine all of your ingredients listed under INGREDIENT FILLING.
3. Once your filling is ready, you’re ready to roll????
4. Wet rice paper with cold water on both sides
- Then pat off any excess water, on both sides
- Add some filling to the middle
- And roll according to the video
- NOTE: do not let the egg rolls touch each other. They will stick to each other and tear one another
5. Shallow fry on medium heat for 8 minutes flipping half way through.
- NOTE they will be sticky at first so make sure they don’t touch each other while frying. Also, cook time varies depending on stove & how many egg roll you have in your oil. More egg rolls = decreased in oil temperature = longer to cook. I had 5-6 egg rolls cooking at a time.
6. I like to eat mine wrapped in lettuce dipped with fish sauce
FISH SAUCE
1/4 cup fish sauce
1/4 cup sugar
12 oz water or coco rico
2 TBSP vinegar
Minced garlic
Garlic chili paste - optional
Chopped that chili- optional
- mix this all together til sugar dissolves
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How to make the traditional Vietnamese crispy spring rolls - Morgane Recipes
The traditional Vietnamese crispy spring rolls recipe.
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