Vietnamese CUISINE
Cha gio are Vietnamese fried spring rolls which are wrapped in fresh uncooked rice paper, with room temperature ingredients like cooked shrimp and herbs.
Step 1
Soak the dried mung bean noodles in warm water (submerge them completely) for 30 minutes. Drain thoroughly, and cut into ¼ inch pieces.
Step 2
In a large bowl, combine the noodles, ground pork, grated carrot, chopped wood ear mushrooms, shallots, garlic, ginger egg white, fish sauce, vegetable oil, salt, white pepper, and 1 teaspoon sugar. Mix until everything is uniformly combined.
Step 3
In a large, shallow bowl or deep plate, dissolve the remaining 2 teaspoons sugar in 1 cup warm water. Sugar is optional but does help the spring rolls to brown when frying.
Step 4
To wrap each roll, place a rice paper wrapper into the sugar water for about 5-10 seconds, making sure it is completely submerged. Remove it from the water. It will still be quite firm, but it will soften quickly!
Step 5
Place about 40g of filling in a log shape on one side of the wrapper. Begin tightly folding the wrapper over the filling (no air bubbles!), and roll the spring roll forward 1 complete revolution. Lightly press down on each end of the filling to flatten the rice paper and push the filling together to eliminate any air bubbles.
Step 6
Fold one side of the wrapper towards the middle of the spring roll. Repeat with the other side. Roll the spring roll forward while tucking in the front to prevent air pockets. The rice paper wrapper will stick to itself. It doesn’t require anything additional to seal. Place the rolls on a plate or sheet pan lined with a clean, dry kitchen towel or parchment paper.
50 gm mung bean noodles
500 gm ground pork
2 medium carrots (grated)
1/3 Cup mushrooms
1/4 Cup shallots
1 clove garlic
1 Tsp ginger (grated)
1 egg white
1 Tbsp fish sauce
1 Tbsp vegetable oil
1/2 Tsp salt
1/4 Tsp pepper
3 Tsp sugar
1 Cup warm water
20 rice papers
Original price was: ₹130.00.₹127.00Current price is: ₹127.00.
