| INGREDIENTS: |
| 2 ounces dried cellophane noodles |
1 ounce dried cloud ear mushrooms |
1 pound ground pork (70% lean) |
| 1 medium yellow onion, peeled and minced |
1 large clove garlic, peeled and minced |
1 carrot, peeled and grated |
| 1 large egg |
coarse sea salt |
freshly ground black pepper |
| 40 triangular rice papers |
vegetable oil for deep frying |
1 bunch mint, leaves only |
| table salad |
Nuoc cham |
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| 1 |
Soak the cellophane noodles and cloud ear mushrooms in
lukewarm water to cover until rehydrated, about 15 minutes. Drain and squeeze
noodles and cloud ears to get rid of the excess water. Finely chop the
noodles and cloud ears and put them in a mixing bowl. |
| 2 |
Add the ground pork, onion, garlic, carrot, and egg and
season with salt and pepper. Mix the ingredients with your hands until
evenly combined. |
| 3 |
Pour lukewarm water about 1 inch deep into a square or
rectangular dish. Separate and soak 4 rice papers at a time until pliable,
about 5 minutes. Place a clean kitchen towel on your work surface, then
place each triangle, rounded side near you, on the towel. With another
kitchen towel, blot each wrapper until it is no longer wet but remains
sticky. Place about 1 teaspoon filling 1 inch from the rounded edge. Fold
the wrapper once over the filling, then fold in the sides and continue
rolling tightly to the pointed end. Repeat this process with the remaining
rice papers and filling. |
| 4 |
Heat the oil in a wok to 360 F. to 375 F over medium-high
heat. Test the heat of the oil with one roll; the oil should sizzle abound
the roll but not so vigorously as to destroy the spring roll. Fry a few
rolls at a time, turning them once immediately to prevent them from sticking
together, then turning them occasionally until golden on all sides, 3 to
5 minutes. Drain on paper towels and serve with mint, table salad, and
nuoc cham. |
| 5 |
VARIATION: Substitute 8 ounces fresh shredded crabmeat
or minced shrimp for half of the ground pork amount and follow directions. |
| 6 |
HINT: As you make cha gio, stack them, covering each layer
with plastic wrap to keep them from drying out, and refrigerate. Serve
them freshly fried the next day. Freeze leftover rolls for up to a month;
reheat them in a 375 F, oven for 15 minutes, turning once. |
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