olga_d_ont
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VIETNAMESE SPRING ROLLS (CHA GIO)
These tiny spring rolls are deep fried until crisp and brown or, if you prefer, cook them by steaming for 10 minutes. Either method produces delightful hors d’oeuvres.
FILLING:
6 DRIED CHINESE MUSHROOMS
1/2 CUP CELLEPHANE NOODLES
1 LB. LEAN GROUND PORK
2 CLOVES GARLIC, FINELY CHOPPED
1/4 CUP ONION, FINELY CHOPPED
2 SMALL CARROTS, FINELY GRATED
2 EGGS, LIGHTLY BEATEN
1 TSP. SALT
1/4 TSP. PEPPER
DIPPING SAUCE: (NUOC CHAM)
1/2 CUP NUOC MAM (FISH SAUCE)
3 TBSP. LEMON JUICE
1 TBSP. SUGAR
1 CLOVE GARLIC, FINELY CHOPPED
2 TSP. FRESH GINGER ROOT, FINELY CHOPPED
1/2 TSP. GROUND CORIANDER
3 TABLESPOONS WATER
WRAPPERS:
1 PACKAGE RICE NOODLE ROUNDS (ABOUT 36 SHEETS)
FOR FRYING:
2 CUPS PEANUT OIL OR CORN OIL
Soak mushrooms and cellophane noodles (in a separate bowl) in warm water for 30 minutes.
MAKE DIPPING SAUCE: Combine all ingredients in a bowl, add 3 Tablespoons water and refrigerate. If you like it hot add 4-5 paper-thin rings of fresh habanero or scotch bonnet chili to the sauce.
MAKE THE FILLING: Drain mushrooms and noodles thoroughly. Chop mushrooms finely and cut noodles into 1 inch lengths. In a bowl combine with the pork, garlic, onion, carrot, eggs, salt and pepper.
Brush rice paper rounds generously with water to soften. Cut in quarters with scissors. Place 1 teaspoon filling on curved end of each quarter. Fold curved edge over fill, fold in sides and continue rolling, sealing the finished roll with more water, if necessary. Repeat until all the filling has been used.
Heat oil in wok or large fry pan to 375 F. Fry rolls a few at a time until crisp, about 6 to 8 minutes. Drain on paper towel and serve with sauce for dipping.
The cooked rolls may be frozen. Re-heat frozen rolls in a 400 F. oven for 20 minutes before serving.
Welcome to Our World
These tiny spring rolls are deep fried until crisp and brown or, if you prefer, cook them by steaming for 10 minutes. Either method produces delightful hors d’oeuvres.
FILLING:
6 DRIED CHINESE MUSHROOMS
1/2 CUP CELLEPHANE NOODLES
1 LB. LEAN GROUND PORK
2 CLOVES GARLIC, FINELY CHOPPED
1/4 CUP ONION, FINELY CHOPPED
2 SMALL CARROTS, FINELY GRATED
2 EGGS, LIGHTLY BEATEN
1 TSP. SALT
1/4 TSP. PEPPER
DIPPING SAUCE: (NUOC CHAM)
1/2 CUP NUOC MAM (FISH SAUCE)
3 TBSP. LEMON JUICE
1 TBSP. SUGAR
1 CLOVE GARLIC, FINELY CHOPPED
2 TSP. FRESH GINGER ROOT, FINELY CHOPPED
1/2 TSP. GROUND CORIANDER
3 TABLESPOONS WATER
WRAPPERS:
1 PACKAGE RICE NOODLE ROUNDS (ABOUT 36 SHEETS)
FOR FRYING:
2 CUPS PEANUT OIL OR CORN OIL
Soak mushrooms and cellophane noodles (in a separate bowl) in warm water for 30 minutes.
MAKE DIPPING SAUCE: Combine all ingredients in a bowl, add 3 Tablespoons water and refrigerate. If you like it hot add 4-5 paper-thin rings of fresh habanero or scotch bonnet chili to the sauce.
MAKE THE FILLING: Drain mushrooms and noodles thoroughly. Chop mushrooms finely and cut noodles into 1 inch lengths. In a bowl combine with the pork, garlic, onion, carrot, eggs, salt and pepper.
Brush rice paper rounds generously with water to soften. Cut in quarters with scissors. Place 1 teaspoon filling on curved end of each quarter. Fold curved edge over fill, fold in sides and continue rolling, sealing the finished roll with more water, if necessary. Repeat until all the filling has been used.
Heat oil in wok or large fry pan to 375 F. Fry rolls a few at a time until crisp, about 6 to 8 minutes. Drain on paper towel and serve with sauce for dipping.
The cooked rolls may be frozen. Re-heat frozen rolls in a 400 F. oven for 20 minutes before serving.
Welcome to Our World
VIETNAMESE SPRING ROLLS (CHA GIO)
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