Recipes > Spring Rolls (Cha Gio)

Ingredients

• 2 ounces dried cellophane noodles
• 1 medium yellow onion, peeled and minced
• 1 large egg
• 40 triangular rice papers
• table salad
• 1 ounce dried cloud ear muchrooms
• 1 large clove garlic, peeled and minced
• coarse sea salt
• vegetable oil for deep frying
• Nuoc cham
• 1 pound ground pork (70% lean)
• 1 carrot, peeled and grated
• freshly ground black pepper
• 1 bunch mint, leaves only

Preparation Method

1. Soak the cellophane noodles and cloud ear mushrooms in lukewarm water to cover until rehydrated, about 15 minutes. Drain and squeeze noodles and cloud ears to get rid of the excess water. Finely chop the noodles and cloud ears and put them in a mixing bowl.

2. Add the ground pork, onion, garlic, carrot, and egg and season with salt and pepper. Mix the ingredients with your hands until evenly combined.

3. Pour lukewarm water about 1 inch deep into a square or rectangular dish. Separate and soak 4 rice papers at a time until pliable, about 5 minutes. Place a clean kitchen towel on your work surface, then place each triangle, rounded side near you, on the towel. With another kitchen towel, blot each wrapper until it is no longer wet but remains sticky. Place about 1 teaspoon filling 1 inch from the rounded edge. Fold the wrapper once over the filling, then fold in the sides and continue rolling tightly to the pointed end. Repeat this process with the remaining rice papers and filling.

4. Heat the oil in a wok to 360 F. to 375 F over medium-high heat. Test the heat of the oil with one roll; the oil should sizzle abound the roll but not so vigorously as to destroy the spring roll. Fry a few rolls at a time, turning them once immediately to prevent them from sticking together, then turning them occasionally until golden on all sides, 3 to 5 minutes. Drain on paper towels and serve with mint, table salad, and nuoc cham.

5. VARIATION: Substitute 8 ounces fresh shredded crabmeat or minced shrimp for half of the ground pork amount and follow directions.

6. HINT: As you make cha gio, stack them, covering each layer with plastic wrap to keep them from drying out, and refrigerate. Serve them freshly fried the next day. Freeze leftover rolls for up to a month; reheat them in a 375 F, oven for 15 minutes, turning once.