Golden Spring Rolls Recipe

(Cha Gio)

When making the spring rolls, do not roll them up too tight or the rice paper might tear.

Ingredients : Serves 4-6

30 sheets

4 tablespoons

Filling

200 g

50 g

100 g

25 g

75 g

25 g

1 teaspoons

1 teaspoon

1/2 teaspoon

1 teaspoon

Garnishing

1 sprig

1/4

Vietnamese rice paper, sprinkled with water to soften

Cooking oil, for deep frying, add more if required

Minced (ground) pork

Crabmeat

Shrimps, peeled, deveined and minced

Yam, peeled and julienned

Carrot, julienned

Turnip, peeled and julienned

Wood ear fungus, soaked to soften, thinly sliced

Glass noodles, soaked to soften then cut into 0.3 cm lengths

Shallots, peeled and finely chopped

Garlic, finely chopped

Egg, well beaten

Ground white pepper

Salt

Sugar

Lettuce leaves

Mint leaves

Thai basil leaves

Cucumber, thinly sliced

Mixed fish sauce

Method :

In a large bowl, combine filling ingredients and mix well.
Place a sheet of rice paper on a plate and scoop 1 heaped tablespoon of filling onto the centre.
Fold left and right hand sides of rice paper in towards the centre to enclose filling.
Then roll up from the edge closest to you to form a neat roll. Make 30 rolls.
Heat oil over medium heat and deep fry rolls in batches until golden brown.
Remove and drain well.
Place a spring roll on a lettuce leaf and top with mint leaves, basil leaves and cucumber slices. Roll up and dip into mixed fish sauce before eating.