Recipe - Cha Gio (Vietnamese Spring Rolls)

2 ounce Cellophane noodles
1 pound Ground lean pork
1 lg Onion
2 tablespoon Tree Ears dried mushroon
(nam meo)
3 Cloves garlic; finely
chopped
8 ounce Crab meat
4 ounce Shrimp; shelled and chopped
One half teaspoon Pepper
20 Sheets dried rice paper
(banh trang)
4 Eggs; beaten
2 cup Peanut oil

From: mkeri@cln.etc.bc.ca (Mike Keri)

Date: Wed, 1 May 1996 19:30:42 0700
Soak noodles in warm water for 20 minutes and cut into 1inch lengths.

Soak Tree Ear in warm water for 30 minutes, drain and finely chop.

Combine the filling ingredients in a bowl and set aside. Cut a round rice
paper sheet into quarters. Place the cut rice paper on a flat surface. With
a pastry brush, paint beaten egg over the entire surface of the rice paper
piece. Before filling, wait for the egg mixture to take effect, softening
the wrappers; this take about 2 minutes. When you become adept at this, you
can work on several wrappers at a time. When the wrapper looks soft and
transparent, place about one teaspoon of filling near the curved side, in
the shape of a rectangle. Fold the side over to enclose the filling and
continue to roll. After filling all the wrappers, pour the oil into a large
frying pan, put the spring rolls into the cold oil, turn the heat to
moderate, and fry for 20 to 30 minutes until a lovely golden brown. (This
is a special method of keeping spring rolls crisp.)

Per serving: 4661 Calories; 454g Fat (87% calories from fat); 99g Protein;
54g Carbohydrate; 1097mg Cholesterol; 2732mg Sodium

Serving Ideas : Serve with lettuce, cilantro, mint and nuoc cham

NOTES : The Vietnamese spring rolls are much smaller and more crisp than
the Chinese version. Unlike the Chinese spring rolls, they can be rolled in
the morning, then covered and refrigerated for several hours before
cooking. After cooking they will keep nice and crisp in 150degree oven for
up to 3 hours. BTW you can substitute shrimp and crabmeat with more ground
pork or chicken if you don't like seafood.

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