Cooked - Cha Gio (vietnamese Egg Rolls)

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asunnysideupday 📕🖨️ pdf

Cha Gio (vietnamese Egg Rolls)

https://redboatfishsauce.com/blogs/recipes/imperial-rolls-with-shrimp-and-pork

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1.0

1 ounce dried wood ear mushrooms

⅓ pound taro root, peeled and roughly chopped

⅓ pound white or yellow onion, roughly chopped

¼ cup grapeseed, canola, vegetable, or other neutral oil, plus additional for frying and sauteing

1 pound ground pork shoulder

1 pound shrimp, peeled, deveined, and coarsely chopped

1 ¼ cups thinly sliced green onions

1 ½ tablespoons red boat fish sauce

½ teaspoon ground white pepper

½ teaspoon ground black pepper

3 tablespoons granulated sugar

1 packet (6-inch diameter) rice paper

1 head lettuce

1 bunch rau ram

1 bunch hot mint

1 bunch cilantro

Perilla

¼ cup red boat fish sauce

1 tablespoon vinegar

⅔ cup sugar

1 garlic clove, minced

1 thai chili, minced

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Soak wood ear mushrooms in hot water to rehydrate and plump up, about 20 minutes. Rinse well and chop.
Grind mushrooms, taro, and onions in a food processor. Saute minced vegetables until caramelized.
Combine cooked vegetables with ground pork, shrimp, green onions, fish sauce, and peppers.
Dissolve sugar in hot water. Moisten rice paper, add filling, and roll up to form egg rolls.
Fry egg rolls in hot oil until crispy and cooked through. Drain on a wire rack.
Make the nước chấm by boiling fish sauce, vinegar, sugar, and water. Add minced garlic and chilis.

Created 19 weeks ago

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