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Chả giņ Recipe

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This recipe for Chả giņ, by , is from MLHS Class of 2019 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Philong Lai

Category:
Category:

Ingredients:  
Ingredients:  
2 ¾ ounces dried bean thread noodles (or mung bean noodles)
1 ¾ ounces dried mushroom strips, such as wood ear mushrooms or Chinese black fungus
½ pound ground pork
½ pound ground chicken
1 pound carrots, grated
½ onion, finely diced
1 tablespoon sugar
1 tablespoon salt
2 teaspoons fine white pepper
1 tablespoon Asian fish sauce
20 spring (egg) roll wrappers, 8½ inches square
Dipping fish sauce, for serving

Directions:
Directions:
Soak the noodles and mushroom strips separately in cold water for 20 minutes, then drain and drip dry in a colander. Cut the noodles into 1½-inch-long pieces, then combine with all of the filling ingredients in a large bowl and mix well.

Cut the spring roll wrappers diagonally to form two triangles, then separate them into single sheets. Place a piece of wrapper on a plate with the base of the triangle facing you. Spoon about 1 tablespoon of the mixture onto the middle of the bottom edge of the wrapper and fold the two adjacent sides, one on top of the other into the center. Roll toward the apex to form a nice firm roll, and secure with a dab of flour mixed with some water. Repeat until you have filled all of the wrappers.

When freshly rolled, the cha gio can be deep-fried in oil preheated to 350 degrees F or until a cube of bread dropped in the oil browns in 15 seconds. Alternatively, you can store them in the freezer and cook when needed. Just carefully slide frozen spring rolls (do not defrots) in the oil and cook an additional minute or so.

To make the Dipping Sauce (Nuoc Mam Cham)
Combine the fish sauce, rice vinegar, 1/2 cup of water, and sugar in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir in the lime juice. To liven it up, add pickled vegetables.Combine the fish sauce, rice vinegar, 1/2 cup of water, and sugar in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir in the lime juice. To liven it up, add pickled vegetables.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 hr 20 min
Personal Notes:
Personal Notes:
When preparing Cha Gio one must be optimistic in order to make crispy and scrumptious egg rolls. If the preparer of the Cha Gio is hopeless, the food will come out soggy and weak. Philong would always get burned from the deep fryer. He would wail and wail in pain from the sizzling burns. He was never fond of the heat and wailed continuously. The first bite into fresh egg rolls would start with a crunch on the deep-fried outside but lead into the soft fillings of the inside, as if it was a human a turtle. The golden brown color of egg rolls spotted gold, but in this case, it was a delicious food instead of a hard metal.

 

 

 

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