RECIPES OF VIETNAM

Cha Gio (Crispy Spring Rolls)

Ingredients :

2 oz

2 tbsp

3

6 oz

4 oz

2 stalks

2 tbsp

1 tsp

1

12-14 sheets

Translucent rice vermicelli (or cellophane) noodles (chopped)
Dried tree ears (wood fungus or wood ears)
Chinese mushroom caps
Minced pork
Water chestnuts (chopped)
Spring onions (chopped)
Nuoc mam (fish sauce)
Pepper
Egg (lightly beaten)
Banh tranhg
Vegetable oil (for deep frying)
Cornstarch (optional)

1. Soaked dried tree ears and chinese mushroom caps until soft and chop
2. Put all ingredients except skins or rice paper in a large mixing bowl and blend well (Adding a tablespoon of cornstarch will give the mixture a smooth texture, but this is optional)
3. To adjust seasoning, boil a small nugget of mixture and taste (Adjust seasoning if necessary)
4. In a bowl of tepid water gently lower each sheet of bang tranhg or spring roll skin until soft and shake off excess water
5. Very carefully, lay sheets on a clean chopping board
6. Place a heaped tablespoon of mixture on sheet or skin, roll over once, and fold in sides
7. Roll over once more and tuck in firmly, patting the ends down
8. Finish making rolls as oil heats in the wok
9. Gently lower each roll in the oil to deep fry - a few at a time until light brown and crisp
10. Serve with fresh lettuce and mint leaves with nuoc cham