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Cha Gio - Vietnamese Spring Rolls
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Recipe Information
Germaine's Restaurant, Washington, DC

Serves/Makes:2 dozen rolls

  • Filling:
  • 1 lb (.5 kg) lean ground pork
  • 1 cup (225 ml) crab meat or chopped shrimp (optional)
  • 1 small yellow onion, chopped
  • 1/2 cup (125 ml) mung bean noodles (clear noodles), soaked in warm water for 10 minutes then cut into 1 inch lengths
  • 10 pieces dried Chinese mushrooms or woodears soaked in water for 10 minutes, then finely shredded
  • 1 cup (225 ml) shredded carrots
  • 1 cup (225 ml) cleaned, fresh bean sprouts
  • White ground pepper to taste (salt optional)
  • Other Ingredients:
  • Rice paper (or eggroll wrappers if you must)
  • 2 egg whites
  • 5 cups (1175 ml) vegetable oil
  • Nuac Cham (fish sauce for dipping):
  • 2 fresh red-hot chiles
  • 1 clove garlic, peeled
  • 2 tbsp (30 ml) sugar
  • 1/3 cup (80 ml) fish sauce
  • 4 tbsp (60 ml) lime juice
  • 4 tbsp (60 ml) water
  • Spring Rolls:
  • Drain the noodles and mushrooms and mix with all the filling ingredients in a large bowl.
  • Dip rice paper in warm water, and place on a kitchen towel.
  • Add one tbsp filling on rice paper, roll up one turn, fold in outside edges, and continue roll up completely. Rolls should be about the size of a large thumb.
  • Brush edges with egg white to seal well.
  • Complete all rolls this way.
  • Heat oil to 325 degrees (175 C.). Drop spring rolls in one by one (don't crowd them).
  • Cook slowly while turning until golden brown on all sides.
  • Drain on paper towels.
  • Sauce:
  • Put all the ingredients in a blender.
  • Blend for one second.
  • Pour into serving sauce bowl.
  • To serve:
  • Assemble Boston lettuce, fresh mint, corriander leaves, sliced cucumber, pickled carrot on bamboo basket or platter.
  • Arrange spring rolls on the basket and serve.
  • Spring rolls should be eaten wrapped in lettuce leaf with the mint, corriander, cucumber, and pickled carrots. Dip in Nuoc Cham.

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