Cooked - Vietnamese Spring Rolls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vietnamese Spring Rolls

12.0

1 oz (30g) mung bean noodles (or cellophane noodles or glass noodles , soaked in hot water for 30 minutes or until soft)

6 oz (175g ground pork

2 oz. (60g) shrimp, minced

1 oz (30g) crab meat, coarsely chopped, optional

Some shredded carrots

1 clove garlic (minced)

1 shallot (minced)

3 dashes ground black pepper

1 teaspoon fish sauce

Salt to taste

1 small egg (lightly beaten (use only half))

Vietnamese rice paper

Oil (for deep frying)

Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together (except Vietnamese rice paper) to form a sticky filling.
To roll the Vietnamese spring rolls (cha gio), place a piece of the rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. Place 1 heaping tablespoon of the filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cyclinder about 3 inches (7cm) long.
Heat oil over medium heat in a wok or a large frying pan. When the oil is heated, gently put in a few rolls in the oil. Fry them slowly until they turn light brown. Dish out and drain the excess oil by lining them over some paper towels.
Serve immediately with nuoc cham or roll it up with a fresh lettuce leaf and some aromatic herbs and then dip into the nuco cham.

Course🍤Appetizer

Diets🥩Carnivore...

Category🥟Spring Rolls

Cuisine🇻🇳Vietnamese

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 119 weeks ago

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