R e c i p e s
Cha Gio (Fried Spring Rolls)
Preparation: 1 hr Cooking: 40 mins Standing: 1 min
Servings: 6 people
Ingredients
2
small garlic cloves, crushed
1
small fresh red chili pepper, seeded and minced
2
tablespoons sugar
2
tablespoons fresh lemon or lime juice (lime preferred)
1/4
cup *Momokan
(R) Rice Vinegar1/4
cup *nuoc mam (vietnamese fish sauce)
1
cucumber, shredded
1
carrot, shredded
2
cups bean sprouts
1
cup fresh fresh chopped coriander leaves
2
scallions, trimmed
2
carrots, peeled and trimmed
1
fresh *lemon grass, 3-inch stalk
4
garlic cloves, peeled
1/2
pound *raw shrimp, peeled
1
teaspoon ground black pepper
1
tablespoon *nuoc mam (vietnamese fish sauce)
1
egg
1/2
cup sugar
30
rounds of *rice paper, 6 1/2 inches in diameter
1
quart *vegetable oil for frying
Directions
Make the paste
Put the lemon grass, carrots, garlic and scallions in the food processor until finely chopped. Add the raw shrimp, ground pork, black pepper, Momokan(R) Rice Vinegar, nuoc mam and the egg and process until well blended.
Assemble the rolls
In a mixing bowl, dissolve ½ cup of sugar in warm water. Immerse the rounds of rice paper in the warm water one at a time and remove them to a dry towel. Fold up the bottom third of each round. Put a generous teaspoon of filling in the center of the folded-over portion.
Fold one side of the paper over the mixture, then the other side. Roll from the bottom to the top to completely enclose the filling. Continue until all the filling is used.
Fry the rolls over medium heat in two skillets if possible. Pour 1 to 1 1/2 inches of oil into each skillet; add some of the rolls to each skillet, but do not crowd or let them touch, or they will stick together. Fry for 10 to 12 minutes, turning often, until golden and crisp.
Remove the rolls with a bamboo skimmer and drain on paper towels. Keep warm in a oven on low while frying the remaining rolls.Dip the spring rolls in Momokan(R) Rice Vinegar before eating.
.* Available at Golden Country Oriental Food L.L.C.. Please check our website for more information
..
Recipe courtesy of Dorette Snover
Recipes source: FOOD.com
