Using Herbs and Spices

Vietnamese Recipes & Cuisines (Appetizers)

Pork and Crab Spring Rolls Recipe

(Cha Gio)

These spring rolls take a while to make, but they are well worth it. You can make them a day or two in advance and fry them lightly until they are a pale gold color, then keep them covered in the refrigerator. Just before you need them, fry them again to a golden brown. Serve with nuoc cham dipping sauce or sweet chili sauce.

Ingredients : Make 8 - 12

25 g

2 tablespoons

375 g

100 g

1

1 clove

1/2 teaspoon

1 teaspoon

3

8-12

1 cup

 

Rice vermicelli, soaked and cut into 1 inch length

Dried black fungus, soaked and chopped

Lean minced pork

Crab meat

Shallot, finely chopped

Garlic, finely chopped

Salt

Pepper

Eggs

Round rice paper wrappers

Vegetable oil, for deep frying

Method :
  • In a large bowl, mix together the vermicelli, black fungus, pork, crab meat, shallot, garlic, salt, pepper and 1 of the eggs.

  • Beat the remaining eggs well in another bowl.

  • Using a pastry brush, coat both sides of each rice paper wrapper with beaten egg. Do this one at a time and quite quickly, at the same time as you fill them, as they can be tricky to get off the work surface if you leave them too long.

  • Put a spoonful of filling on each wrapper, shape it like a cigar so that it comes to within 2.5 cm of each side, for about 5 minutes at 190oC (375oF) until golden brown and crispy.

  • Serve with nuoc cham dipping sauce or quick sweet chili sauce.

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