CHA GIO (VIETNAMESE FRIED SPRING ROLLS)
Makes 12 or serves 4 as an appetizer or snack
Ingredients
½ ounce (15 g) bean threads
6 ounces (170 g) ground pork
2 ounces (60 g) medium-sized shrimp, chopped 1 ounce (30 g) carrot, shredded
¼ small onion, diced
1 tablespoon fish sauce
3 dashes ground white pepper
12 spring roll wrappers
Vegetable oil, for deep frying
Sealing Mixture
2 teaspoons cornstarch 1/3 cup (80 ml) hot water
Instructions
Cook the bean threads according to the package directions. Strain in a colander and run under cold running water until cool. Use a pair of kitchen scissors to cut the bean threads into shorter strands. Set aside.
Make the sealing mixture by combining the cornstarch and water together. Use the back of a spoon to break the cornstarch lumps and stir continuously to form a smooth and sticky paste. Set aside.
Transfer the bean threads, ground pork, shrimp, carrots and onions into a bowl and add the fish sauce and pepper. Stir to combine well to form a sticky filling.
To assemble the spring rolls, please follow the picture guide
Hhow to Wrap a Fried Spring Roll
Step 1 place a spring roll wrapper on a flat surface. Spread 1 tablespoon of the filling lengthwise onto the bottom part of the wrapper. Do not overfill. Using a small brush or your index finger, dab the sealing mixture around the outer edges of the wrapper.
Step 2 fold the bottom part of the wrapper over the filling.
Step 3 fold the left and right sides of the wrapper over the filling. Make sure the filling is secured tightly.
Step 4 roll the spring roll over. Repeat the same until everything is used up.
Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a small pan or stock pot to 350°F (175°C) for deep frying. Gently drop the spring rolls into the oil and deep fry in batches, until they turn golden brown. Remove the spring rolls with a strainer or slotted spoon, draining the excess oil by laying the spring rolls on a wire rack or a dish lined with
paper towels. Serve immediately with Nuoc Mam Cham
Makes 12 or serves 4 as an appetizer or snack
Ingredients
½ ounce (15 g) bean threads
6 ounces (170 g) ground pork
2 ounces (60 g) medium-sized shrimp, chopped 1 ounce (30 g) carrot, shredded
¼ small onion, diced
1 tablespoon fish sauce
3 dashes ground white pepper
12 spring roll wrappers
Vegetable oil, for deep frying
Sealing Mixture
2 teaspoons cornstarch 1/3 cup (80 ml) hot water
Instructions
Cook the bean threads according to the package directions. Strain in a colander and run under cold running water until cool. Use a pair of kitchen scissors to cut the bean threads into shorter strands. Set aside.
Make the sealing mixture by combining the cornstarch and water together. Use the back of a spoon to break the cornstarch lumps and stir continuously to form a smooth and sticky paste. Set aside.
Transfer the bean threads, ground pork, shrimp, carrots and onions into a bowl and add the fish sauce and pepper. Stir to combine well to form a sticky filling.
To assemble the spring rolls, please follow the picture guide
Hhow to Wrap a Fried Spring Roll
Step 1 place a spring roll wrapper on a flat surface. Spread 1 tablespoon of the filling lengthwise onto the bottom part of the wrapper. Do not overfill. Using a small brush or your index finger, dab the sealing mixture around the outer edges of the wrapper.
Step 2 fold the bottom part of the wrapper over the filling.
Step 3 fold the left and right sides of the wrapper over the filling. Make sure the filling is secured tightly.
Step 4 roll the spring roll over. Repeat the same until everything is used up.
Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a small pan or stock pot to 350°F (175°C) for deep frying. Gently drop the spring rolls into the oil and deep fry in batches, until they turn golden brown. Remove the spring rolls with a strainer or slotted spoon, draining the excess oil by laying the spring rolls on a wire rack or a dish lined with
paper towels. Serve immediately with Nuoc Mam Cham
