Cha Gio

Vietnamese Crispy Spring Rolls (Cha Gio) - Cha gio comes in many different sizes and can be made with spring roll wrappers or rice paper. Traditionally, rice paper is used in Vietnam. Pork and shrimp cha gio can be made by using 1 pound ground pork and 1/2 pound shrimp. 1-1 1/2 ounces of thin cellophane noodles, chopped into 1/2" pieces and soaked in water until soft, is a common ingredient and can also be added to the mixture.

Yield:

Makes 25-30 rolls

Ingredients

1. 2 cloves garlic, minced
2. 2 carrots, small dice
3. 6 green onions, thinly sliced
4. 1/2 head small cabbage, thinly sliced
5. 4-5 Shiitake mushrooms, stems removed, diced
6. 1 pound shrimp, shelled and deveined
7. 4 tablespoons soy sauce
8. 1 teaspoon sesame oil
9. 1/2 teaspoon sugar
10. 1/2 teaspoon black pepper
11. 1/2 pound crab meat
12. 1 egg, white and yolk separated
13. 1 package large (8 inch) spring roll wrappers

Directions

1. Blanch cabbage and place into ice bath. Drain and squeeze out excess water. In a large bowl, mix together garlic, carrots, green onions and cabbage.
2. Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.
3. Brush egg yolk on three corners of wrapper. Add 2 tablespoons of filling in center of wrapper, diagonally. Fold the two sides on the diagonal over the filling. Fold the non-egg yolk corner over and tuck snugly under filling and roll up. See the slideshow for pictures of the rolling process.
4. Deep fry the spring rolls in peanut oil at 350°F for 4-5 minutes or until golden brown. Work in batches. Flip half way through. Remove and place on paper towels to absorb excess oil. Eat wrapped in lettuce with nuoc cham.

Notes