Cha Gio (spring Rolls) Recipe
Yield: 80 ServingsRecipe by luhu.jp
Ingredients:
2 ounce: Cellophane noodles, soaked i n warm water for 20 mi
1 lbs: Ground pork,
1 Large: onion, finely chopped
2 tbsp: Tree ears, soaked in warm wa ter for 30 minutes, th
3 Cloves: garlic, finely choppe d
3: Shallots or white part of 3 scallions, finely chop
1 cup: Crab meat, cartilage remove d and meat flaked
1/2 tsp: Freshly ground black pepper,
20 Sheets: dried rice papers, ba nh trang
4: Eggs, well beaten
2 cup: Oil, peanut
Directions:
Combine the filling ingredients in a bowl and set aside. Cut a round
rice paper sheet into quarters. Place the cut rice paper on a flat
surface. With a pastry brush, paint beaten egg over the entire
surface of each of the pieces. Before filling, wait for egg mixture
to take effect, softening the wrappers; this takes about 2 minutes.
When you become adept at this, you can work on several wrappers at a
time. When the wrapper looks soft and transparent, place about 1 tsp.
of filling near the curved side, in the shape of a rectangle. Fold
the sides over to enclose the filling and continue to roll. After
filling all the wrappers, pour the oil into a large frying pan, put
the spring rolls into the cold oil, turn the heat to moderate, and
fry for 20 to 30 minutes, until a lovely golden brown. (This is
Bachs special method of keeping spring rolls crisp).
Source from luhu.jp
rice paper sheet into quarters. Place the cut rice paper on a flat
surface. With a pastry brush, paint beaten egg over the entire
surface of each of the pieces. Before filling, wait for egg mixture
to take effect, softening the wrappers; this takes about 2 minutes.
When you become adept at this, you can work on several wrappers at a
time. When the wrapper looks soft and transparent, place about 1 tsp.
of filling near the curved side, in the shape of a rectangle. Fold
the sides over to enclose the filling and continue to roll. After
filling all the wrappers, pour the oil into a large frying pan, put
the spring rolls into the cold oil, turn the heat to moderate, and
fry for 20 to 30 minutes, until a lovely golden brown. (This is
Bachs special method of keeping spring rolls crisp).
Source from luhu.jp