Pork and Crab Rolls Recipe

(Cha Gio)

Ingredients : Serves 4-6

60 g

1 large

225 g

95 g

1 small

100 g

1/2 teaspoon

1 tablespoon

1/2 teaspoon

Rolls

24 sheets

500 ml

Accompaniments

24 sheets

40 g

625 ml

Bean thread noodles

Egg, beaten lightly

Lean ground pork

Crab meat, picked clean

Onion, peeled and finely chopped

Spring onions (scallions), finely chopped

Carrot, shredded

Bean sprouts, blanched and drained

Salt

Fish sauce

Freshly ground black pepper

Rice paper

Oil for deep frying

Butterhead lettuce leaves

Fresh mint leaves

Coriander leaves

Cucumber, peeled and cut into thin strips

Nuoc cham

Method :

Soak the bean thread noodles in cold water for 20 minutes.
Drain and cut into 5cm 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 tablespoons filling 1 cm down from the lower edge of the paper.
Fold the bottom edge over the filling, 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.
Heat the oil in a frying pan over medium heat. Fry the rolls, a few at a 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.
Serve with nuoc cham dipping sauce.