cha gio's (fried vietnamese spring rolls)
(1 rating)
This food was introduced to me by a dear old friends Mom who was from Vietnam. It takes time to make them...but it is SO worth it.
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(1 rating)
yield
24 serving(s)
Ingredients For cha gio's (fried vietnamese spring rolls)
- FOR ROLLS (CHA GIO'S)
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1 lbground pork
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6 ozcanned crabmeat, flaked
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1/2 lbshrimp, peeled, deveined and minced
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2-3`carrots, grated
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1 bunchof shallots or green onions
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1 1/2 tspgarlic, minced
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6 ozglass noodles
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5 Tbspfish sauce
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2 Tbspblack pepper
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2 tspsugar (i use organic)
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1 tspsalt
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1-2 pkgspring roll wrappers (rice, round)
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1-2heads of butter leaf lettuce
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1english cucumber, sliced thinly with a potato peeler
- DIPPING SAUCE (NOUC CHAM)
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6 Tbspfresh lime juice (or lemon juice)
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3 Tbspfish sauce
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1/4 csugar
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1/2 cwater
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1 clovegarlic (more is ok)
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1 tspred chili pepper flakes
How To Make cha gio's (fried vietnamese spring rolls)
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1Soak glass noodles in hot water to soften (about 20 minutes). Cut into 2 inch pieces before mixing with the rest.
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2Mix all other ingredients together in a large bowl.
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3Taking one spring roll wrapper at a time, put it in a pie dish filled with warm to hot water. Let it set until it is flexible enough to handle.
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4Place the softened wrapper on a flat surface, and place 2-3 tablespoons of filling about 1 1/2 inch from the bottom edge.
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5Bring the bottom flap of wrapper up and over the filling tightly, then fold in each side, and finish by rolling it to the end.
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6Place the roll on a plate sprayed with canola oil, and make sure the rolls do not touch until you have been able to spray them with canola oil as well. This is important because the rice wrapper is VERY sticky when they touch one another.
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7In a large skillet over medium-high heat, cover the bottom of the skillet with canola oil. Making sure to not crowd the pan, place the rolls in the oil SEAM SIDE DOWN.
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8If the oil is splattering turn the heat down. Let the rolls cook for 4-5 minutes or until they are brown on each side and drain on parchment paper. DO NOT USE PAPER TOWELS, the rolls will stick badly to it.
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9Mix together all the ingredients for the dipping sauce in a small bowl.
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10To eat: Take a lettuce leaf and place a strip of cucumber on the lettuce, on top of the cucumber place the Cha Gio. Dip in the Nouc Cham..and ENJOY!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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