AUTHENTIC VIETNAMESE SPRING ROLLS (NEM RAN HAY CHA GIO)
This is a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this a number of times since getting back and it's always been a hit. They taste great with dipping sauce.
Provided by agoldstone
Categories Appetizers and Snacks Wraps and Rolls
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
- Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.
- Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
- Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
- Heat oil in a work or large skillet over medium heat.
- Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 132.1 calories, Carbohydrate 14.4 g, Cholesterol 44.8 mg, Fat 5.2 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 0.9 g, Sodium 225 mg, Sugar 0.6 g
CRISPY SPRING ROLLS (CHA GIO)
The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Provided by Mai Pham
Categories Chicken Mushroom Onion Pork Appetizer Fry Carrot Noodle Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 25 pieces
Number Of Ingredients 22
Steps:
- Combine the bean thread noodles, mushrooms, onion, carrots, and green onions in a mixing bowl. Set aside.
- Beat the eggs in a large bowl. Mix in the fish sauce, garlic, salt, sugar, and black pepper. Add the chicken and pork and using a fork, break up the meat, so it is thoroughly mixed with the seasonings. Add the noodle mixture and mix well. Set aside.
- Combine the cornstarch and water in a small saucepan. Bring to a boil over low heat and stir often to prevent sticking. If mixture seems too thick, add more water. This will be the "glue" to seal the edges of the wrapper.
- Cut the wrappers in half diagonally. You will have two equal triangles. Starting with the longest side toward you, place about 2 tablespoons of filling on the bottom area of the triangle. Using your fingers, mold the filling into a cylinder 2 inches long and 1 inch wide. Fold the two pointed ends of the wrapper in and roll to enclose. Dab a little cornstarch mixture along the edges (do not use too much "glue") and seal the roll. Set aside while you finish making the remaining rolls. Do not stack them.
- To fry, preheat a large wok or fry pan. When hot, pour enough oil in to completely cover the spring rolls. Heat to about 325 degrees. Carefully place the rolls into the oil. Do not crowd the pan or place the rolls on top of each other. Fry the spring rolls until filling is cooked, about 5 to 6 minutes on each side, turning often until they are nicely brown and crisp. If they brown too quickly, reduce the heat as the oil is too hot. Remove the cooked spring rolls from the pan and drain on paper towels. Serve immediately with dipping sauce and table salad .
- To enjoy a spring roll the Vietnamese way, put it on a lettuce leaf, top with cucumber and mint, and wrap it up. Then dip in Vietnamese dipping sauce.
VIETNAMESE SHRIMP AND CRAB CRISPY SPRING ROLLS (CHA GIO)
Stashing for when we are looking beyond classic Maryland-style steamed crabs or wonderful crab cakes - that'll be quite a bit later in summer LOL. Received this recipe in am email from gourmet-recipes-from-around-the-world. The poster, ifourc, notes pork and shrimp cha gio can be made by using 1 pound ground pork and 1/2 pound shrimp. 1-1 1/2 ounces of thin cellophane noodles, chopped into 1/2" pieces and soaked in water until soft, is a common ingredient and can also be added to the mixture.
Provided by Busters friend
Categories Crab
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Blanch cabbage and place into ice bath. Drain and squeeze out excess water. In a large bowl, mix together garlic, carrots, green onions and cabbage.
- Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.
- Brush egg yolk on three corners of wrapper. Add 2 tablespoons of filling in center of wrapper, diagonally. Fold the two sides on the diagonal over the filling. Fold the non-egg yolk corner over and tuck snugly under filling and roll up.
- Deep fry the spring rolls in peanut oil at 350°F for 4-5 minutes or until golden brown. Work in batches. Flip half way through. Remove and place on paper towels to absorb excess oil. Eat with nuoc cham.
Nutrition Facts : Calories 96.7, Fat 1.7, SaturatedFat 0.3, Cholesterol 85.5, Sodium 886.6, Carbohydrate 7.5, Fiber 2, Sugar 2.8, Protein 13
VIETNAMESE SPRING ROLLS (CHA GIO)
These tiny spring rolls are deep fried until crisp and brown or, if you prefer, cook them by steaming for 10 minutes. Either method produces delightful hors d'oeuvres.
Provided by Olha7397
Categories Asian
Time 33m
Yield 144 pieces about
Number Of Ingredients 18
Steps:
- Soak mushrooms and cellophane noodles (in a separate bowl) in warm water for 30 minutes.
- MAKE DIPPING SAUCE: Combine all ingredients in a bowl, add 3 Tablespoons water and refrigerate. If you like it hot add 4-5 paper-thin rings of fresh habanero or scotch bonnet chili to the sauce.
- MAKE THE FILLING: Drain mushrooms and noodles thoroughly. Chop mushrooms finely and cut noodles into 1 inch lengths. In a bowl combine with the pork, garlic, onion, carrot, eggs, salt and pepper.
- Brush rice paper rounds generously with water to soften. Cut in quarters with scissors. Place 1 teaspoon filling on curved end of each quarter. Fold curved edge over fill, fold in sides and continue rolling, sealing the finished roll with more water, if necessary. Repeat until all the filling has been used.
- Heat oil in wok or large fry pan to 375°F Fry rolls a few at a time until crisp, about 6 to 8 minutes. Drain on paper towel and serve with sauce for dipping.
- The cooked rolls may be frozen. Re-heat frozen rolls in a 400°F oven for 20 minutes before serving.
- Welcome to Our World.
Nutrition Facts : Calories 39.2, Fat 3.7, SaturatedFat 0.8, Cholesterol 5.2, Sodium 80.4, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 0.7
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- Soak the dried mung bean noodles in warm water (submerge them completely) for 30 minutes. Drain thoroughly, and cut into ¼ inch pieces.
- In a large, shallow bowl or deep plate, dissolve the remaining 2 teaspoons sugar in 1 cup warm water. Sugar is optional but does help the spring rolls to brown when frying.
- Once wrapped, transfer the spring rolls to the refrigerator and chill for at least 1 hour, so they can dry out and firm up. This step helps minimize the wrapper bubbling when frying (though bubbling is normal). Take them out of the refrigerator 15 minutes before frying.
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