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| Cha Gio (Spring Rolls) |
| This quintessential Vietnamese appetizer is wrapped in fresh lettuce leaves. Part of the fun of making Cha Gio is letting guests assemble and wrap their own rolls at the table. Or, plate individually cut rolls garnished with lettuce and herbs such as cilantro and basil and nuoc cham dipping sauce. To soften rice-paper wrappers, dunk them one at a time in warm sweetened or plain water until softened. |
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| Base SKU: |
669 |
| Cuisine: |
Vietnamese |
| Prep Time: |
45 Minutes |
| Cooking Time: |
10 Minutes |
| Yield: |
6 Servings |
| Source: |
myEthnicWorld |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Soak mushrooms in warm water for about 20 minutes; remove tough portions and chop finely. |
| 2. |
Chop pork and combine with shrimp, crabmeat, fish sauce, pepper, garlic, onions, and chives. |
| 3. |
Add mushrooms and noodles, and combine thoroughly with your hands. |
| 4. |
Dip spring roll skins in warm water. Cover with a cloth; they will take a minute to soften. Be sure to keep softened skins separate. |
| 5. |
Put a heaped spoonful of the filling across the bottom third of the spring roll skins. Fold over the edges and roll to make a neat package. |
| 6. |
Arrange lettuce leaves and cilantro on a serving tray. |
| 7. |
Heat oil for frying. Deep-fry the rolls until golden brown. Blot on paper towels. |
| 8. |
To serve, place a few cilantro leaves inside a lettuce leaf. Top with the roll and roll up firmly. Serve with dipping sauce. |
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