Everyone loves Vietnamese spring rolls
known as cha gio (pronounced 'cha yoh'). These take a little time to
prepare but are worth the effort. Look for rice paper wrappers in
well-stocked Asian market.
Serves 4 -6
Bean thread noodles
Large egg, beaten lightly
Lean ground pork
Crab meat, picked clean
Small onion, peeled and finely chopped
Bean sprouts, blanched and drained
Tablespoon fish sauce
Teaspoon freshly ground black pepper
Oil for deep-frying
Butterhead lettuce leaves
Fresh mint leaves
Fresh corainder (cilantro) leaves
Cucumber, peeled and cut into thin strips
Soak the bean thread noodles in cold water
for 20 minutes. Drain and cut into 5 cm (2 in) lengths.
To make the filling, in a large mixing
bowl combine the snipped bean thread, egg, pork, crab meat, onion,
spring onions, carrot and bean sprouts. Season the mixture with salt,
fish sauce and black pepper and mix well,
Sprinkle 2 sheets rice paper at a time
with water and when each softens and is pliable, put 2 tablespoon
filling 1 cm (/2 in) down from the lower edge over the filing, then fold
the right and left sides in over the filling. Roll the rice paper away
from you, keeping the edges folded in, until the packet is complete.
Repeat procedure with rice paper until you have used up the filling. You
should have 24 rolls.
Head the oil in a frying pan over medium
heat. Fry the rolls, a few at at time, until crisp and golden on all
sides. Remove from the oil and drain on paper towels.
To serve, wrap each roll with mint leaves,
fresh coriander leaves, and a few strips of cucumber in a lettuce leaf.