Fried Spring Rolls (Cha Gio) Recipe



Fried Spring Rolls (Cha Gio) Recipes

Ingredients :

200g / 7 oz sugar

25-30 Dried Rice Papers (Banh Trang)

peanut oil for frying

Filling:

6 dried shiitake mushrooms, soaked in boiling water for 30 minutes, finely chopped

25g / 1 oz cellophane (bean thread) noodles, soaked in hot water for 30 minutes, cut into 2.5 cm / 1 inch lengths

1 large chicken breast (about 275g / 10 oz), chopped

275g / 10 oz uncooked shrimps, shelled and coarsely chopped

125g / 4 oz minced pork

85g / 3 oz bean sprouts, chopped

2-3 carrots, grated

1 onion, finely chopped

2-3 garlic cloves, finely chopped

4 tbsp fish sauce

2 tsp sugar

1/2 tsp salt

pepper

3 eggs

To serve:

plenty of soft-leaved lettuce, fresh coriander and mint

double quantity of Chili Dipping Sauce

Method :

To make the filling, put the chopped mushrooms and noodles in a large bowl. Add all the remaining ingredients and mix thoroughly with your hands. To assemble the rolls, fill a large bowl with 2 liters / 3.5 pints hot water and dissolve the sugar in it. Work with one sheet of rice paper at a time, keeping the remaining sheets covered with a barely damp cloth. Immerse the rice paper in the hot water, then quickly remove and lay if flat on a damp tea towel. Fold up the bottom third of the rice paper. Place 4 tbsp of filling in the centre of the folded-over portion. Shape the filling into a log about 15cm / 6 inches long. Fold in the right and left sides of the rice paper over the mixture. Roll up the rice paper from bottom to top to enclose the filling. Place the filled rolls, seam side down, in a single layer on a baking sheet. (These can be prepared ahead, covered and refrigerated).

Preheat the oven to 120C / 250F. Gas Mark 1/2. If possible, use two large frying pans to fry the rolls. Pour about 5cm / 2 inches of oil into each pan and heat to 165C / 330F (well below smoking point). add some rolls to each pan (do not crowd or they will stick together) and fry 10-12 minutes, turning often, until crisp and browned. Drain on paper towels. Keep warm in the oven while you fry the remaining rolls. To serve, cut each roll in half with a serrated knife. Wrap in a lettuce leaf, along with some coriander and mint, and dip into the Chili Dipping Sauce.

Makes 25-30 rolls

Serve as an appetizer, or as buffet food for a special occasion.


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