Recipe: Vietnamese Spring Rolls (Cha Gio)
- FILLING-2 oz Cellophane noodles, -soaked in warm water for -20 minutes, then drained -and cut onto 1-inch lengths 1 lb Ground pork
- 1 lg Onion, finely chopped
- 2 tb Tree ears, soaked in warm -water for 30 minutes, then -drained and finely chopped 3 Cloves garlic,
- finely chopped 3 Shallots or white part of 3 -scallions, finely chopped 1 cn (7 ounces) crabmeat,
- cartilage removed and meat -flaked with fingers 1/2 ts Freshly ground black pepper
- PREPARATIONS FOR ASSEMBLING- 20 Sheets dried rice papers -(banh trang) 4 Eggs, well beaten
- 2 c Peanut oil
- Basic Vegetable Platter Carrot Salad Double recipe of Nuoc Cham Here they are! The incomparable “Cha Gio” or Vietnamese spring rolls. Yields 80 spring rolls. Combine the filling ingredients in a bowl and set aside. Cut a round rice paper sheet into quarters.
- Place the cut rice paper on a flat surface. With a pastry brush, paint the beaten egg over the entire surface of each of the pieces. Before filling, wait for the egg mixture to take effect, softening the wrappers; this takes about 2 minutes.
- When you become adept at this, you can work on several wrappers at a time. When the wrapper looks soft and transparent, place about 1 teaspoon of filling near the curved side, in the shape of a rectangle. Fold the sides over to enclose the filling and continue to roll. After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes, until a lovely golden brown. (This is Bach’s special method of keeping spring rolls crisp).
- To serve the spring rolls, proceed as follows: Arrange the ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the cucumber slices) according to the directions preceding. Have ready the carrot salad and a bowl of nuoc cham. Each person has a bowl into which he places a bit of lettuce, 2 or 3 mint leaves, some coriander, and 2 cucumber slices.
- Each person then adds 1 or 2 spring rolls to his bowl, sprinkles with the nuoc cham, and eats the spring rolls and vegetables together, using chopsticks or a fork. Additional carrot salad may be added to taste. Another very popular serving method calls for placing the vegetables on a lettuce leaf, adding the spring roll, and rolling it into a cylinder. Holding the cylinder with his fingers, each diner then dips it into his own small bowl of nuoc cham.
Number of servings (yield): 4
Meal type: snack
Culinary tradition: Vietnamese