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Vietnamese Egg Rolls (Cha Gio-Vietnam) Recipe

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This recipe for Vietnamese Egg Rolls (Cha Gio-Vietnam), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alex Bastian
Added: Tuesday, February 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. raw minced shrimp, 1/2 lb. minced chicken or pork, 1/2 lb. bean sprouts, 3 medium carrots grated, 2-3 shallots minced, 1 oz. cellophane noodles (bean threads), 1 pkg. round rice paper (available at Asian markets), 2 beaten eggs, oil for deep frying, shredded scallions for garnish, lettuce leaves.
Dipping sauce: 1 fresh red chili or 2 small dried chilies, 2 large garlic cloves, 5 tsp. sugar, juice and pulp of 1/4 unpeeled lime, 1/4 c. fish sauce (available at Asian markets), 1/3 c. water, 1 T. shredded carrot, 1 T. minced scallion.

Directions:
Directions:
In large bowl, combine shrimp, chicken or pork, bean sprouts, carrots and shallots; set aside. Soak cellophane noodles in warm water about 15 minutes, until flexible; drain, cut into one inch pieces and add to meat mixture. Toss until combined.

Run one sheet of rice paper quickly under tepid water, handling carefully because paper is very brittle. Place sheet on work surface and brush quickly with egg. Let stand a few seconds, until flexible. with very sharp knife, cut into quarters (or halves, if larger rolls are desired. We used the entire sheet). Place one T. filling on round edge of quarter piece; roll over once, then tuck in sides to enclose filling and continue rolling. If using halves, place about 1/3 c. filling on one end, roll once, tuck in sides and roll up. Continue filling and rolling until all filling is used. Use 1/3 -1/2 c. filling for the entire sheet. The egg will hold the rolls together . Using a wok or 10 inch frying pan, heat oil until a drop of water jumps on the surface. Fry about eight rolls at a time until golden brown, about 15 minutes. Drain on paper towels, garnish with scallions and serve with lettuce leaves and dipping sauce (Nuoc cham). Makes about 50 small or 30 large egg rolls.

Dipping sauce: If using fresh chili, remove seeds and membrane. In food processor or blender, combine chili, garlic, sugar, lime, fish sauce and water. Process or blend until well mixed. Pour into serving containers and sprinkle with carrot and scallion. Makes about 3/4 cup. (These are great without the dipping sauce also).

Number Of Servings:
Number Of Servings:
30-50 rolls
Personal Notes:
Personal Notes:
Learning to make these was the best part of a school presentation on Vietnam (by Alex).The recipe is similar to that from Linda Briggs.

 

 

 

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