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Pork and Crab Spring Rolls Recipe
(Cha Gio)
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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 |
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25 g
2
tablespoons
375 g
100 g
1
1
clove
1/2 teaspoon
1
teaspoon
3
8-12
1
cup
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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
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Method :
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In a large bowl, mix together the
vermicelli, black fungus, pork, crab meat, shallot, garlic, salt, pepper
and 1 of the eggs.
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Beat the remaining eggs well in another
bowl.
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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.
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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.
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Serve with nuoc cham dipping sauce or
quick sweet chili sauce.
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