Fried Shrimp Rolls (Cha Gio Tom)

Title:
Fried Shrimp Rolls (Cha Gio Tom)

Yield:
1 Servings

Categories:
Vietnamese,
Appetizers




Ingredients:




-------------------------------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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip