Vietnamese Spring Rolls (Cha Gio)

Title:
Vietnamese Spring Rolls (Cha Gio)

Yield:
1 Servings

Categories:
Appetizers,
Vietnamese




Ingredients:





     1 c  Bean threads


     1 tb Dried chinese mushrooms


     1 tb Black fungus


          Peanut oil


   1/2 lb Ground pork


   1/2 lb Shrimp; coarsely chopped


   1/4 c  Shallot; finely chopped


     1 tb Garlic; finely chopped


     1 c  Carrots; grated


     2 tb Fish sauce


   1/4 ts Ground cloves


     1 pk Eggroll wrappers


     1    Egg






 1. Soak bean threads in hot water for 10 minutes, drain and chop to 4 inch


 lengths.


 


 2. Soak dried chinese mushrooms and black fungus in hot water for 10


 minutes, drain, remove tough stems from mushrooms and shred mushroom caps


 and black fungus.


 


 3. Heat wok. Add peanut oil, ground pork, shrimp, shallots and garlic. Stir


 fry until pork changes color. Set aside to cool.


 


 4. Mix noodles, mushrooms, pork/shrimp mixture, carrots, fish sauce and


 cloves in a bowl.


 


 5. Place egg in small bowl and beat lightly. 6. Peel off an eggroll wrapper


 and place on board with one point towards you (diamond, not square). Place


 about 1-1/2 tbsp of filling on wrapper, fold point nearest you over


 filling. Fold sides inwards, then roll up. Dip a finger in the egg and use


 it to seal the edges of the wrapper.


 


 6. Place each finished roll on wax paper, making sure that the rolls do not


 touch each other.


 


 7. Heat oil to 375F. Fry rolls, a few at a time, until they are golden


 brown. Drain on paper towels.


 


 Formatted & Busted by RecipeLu 


 Posted to recipelu-digest Volume 01 Number 230 by RecipeLu


 
on Nov 09, 1997