How To make Fried Spring Rolls (Cha Gio)
8 oz Thin rice vermicelli
-vermicelli (bun) or 2 bn Of Japanese alimentary
-paste noodles (somen). Nuoc Cham Vegetable Platter
FILLING:
6 Dried Chinese mushrooms
1 tb Dried tree ear mushrooms
6 Water chestnuts or 1/2
-small jicama, peeled and -chopped 4 oz Fresh or canned lump
-crabmeat, picked over and -drained 8 oz Raw shrimp, shelled,
-deveined and minced 12 oz Ground pork shoulder
1 md Onion, minced
4 Shallots, minced
4 Garlic cloves, minced
2 tb Nuoc mam (Vietnamese fish
-sauce) 1 ts Freshly ground black pepper
3 Eggs
ASSEMBLING AND FRYING:
1/2 c Sugar
80 sm Rounds of rice paper (banh
-trang), each 6 1/2 inches -in diameter Peanut oil, for frying This is another version of the superlative Cha Gio (also called Nems). The filling here is a bit more elaborate than in the first one. Boil the noodles. Prepare the Nuoc Cham and Vegetable Platter. Set aside. Prepare the filling: Soak the two types of mushrooms in hot water until soft, about 30 minutes. Drain. Remove the stems from the mushrooms and squeeze to extract the liquid. Mince the mushrooms. Combine the mushrooms with the remaining filling ingredients in a large bowl. Mix with your hands to blend. Set aside. Assemble the rolls: Fill a mixing bowl with 4 cups of warm water and dissolve the sugar in it. The rice paper sheets are brittle and must be handled with care. (The water is used to soften the sheets for handling. Sweetening the water helps the rice paper turn a deep golden color when fried and also produces crisper rolls.) Work with only 4 sheets of rice paper at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling. One at a time, immerse a sheet in the warm water. Quickly remove it and spread flat on a dry towel. Do not let the sheets touch each other. The rice paper will become pliable within seconds. Fold up the bottom third of each round. Put 1 generous teaspoon of filling in the center of the folded-over portion. Press into a compact rectangle. Fold one side of the paper over the mixture, then the other side. Roll from bottom to top to completely enclose the filling. Continue until all of the mixture is used. Fry the rolls: If possible, fry in 2 skillets. Pour 1 to 1 1/2 inches of oil into each skillet and heat to 325F. Working in batches, add some of the rolls to each skillet, but do not crowd or let them touch, or they will stick together. Fry over moderate heat for 10 to 12 minutes, turning often, until golden and crisp. Remove the rolls with tongs and drain on paper towels. Keep warm in a low oven while frying the remaining rolls. Traditionally, Cha Gio is served with the accompaniments suggested in this recipe. To eat, each diner wraps a roll in a lettuce leaf along with a few strands of noodles and a variety of other ingredients from the Vegetable Platter before dipping it in the Nuoc Cham. If served as an hors d'ouvre, allow 4 or 5 rolls per person; serve 8 to 10 as a main course. NOTE: Another popular way of serving this dish is to divide the noodles and elements of the Vegetable Platter evenly among the individual bowls. Top each with cut-up pieces of Cha Gio, ground roasted peanuts and Nuoc Cham. As a quick and easy appetizer, Cha Gio can be served with just Nuoc Cham. Yield: about 80 spring rolls. Posted by Stephen Ceideberg; March 27 1991.
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Rice paper spring roll - lunch bento for my husband No.3
Vietnamese Crispy Spring Roll - Nem rán / Chả giò | Helen's Recipes
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Fried Vietnamese Spring Rolls | Cha Gio
My take on the delicious fried Vietnamese spring rolls or also known as chả giò. I'm using a combination of minced chicken and shrimps together with veggies for that juicy roll. And of course, who can forget the dipping sauce. An easy Asian snack or appetizer idea.
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Egg Rolls/Crispy Spring Rolls (Cha Gio/Nem Ran)
Learn how to make this ever-popular appetizer. This Egg Roll/Crispy Spring Roll recipe has a filling of pork, shrimp, carrots, taro root and noodles. Fried until golden brown, they are the perfect balance of wrapper, meat and vegetables! Enjoy these delicious rolls as an appetizer with a dipping sauce or as an ingredient in other dishes.
Written recipe:
Dipping Sauces to enjoy with these Egg Rolls/Crispy Spring Rolls:
Fish Sauce Dipping Sauce (Nuoc Mam Cham)
Sweet and Sour Sauce (Sot Chua Ngot)
Links to other recipes:
Grilled Shrimp, Egg Rolls and Rice Vermicelli (Bun Cha Gio Tom Nuong)
Tools used in this video:
KitchenAid K45SSWH K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer, White
KitchenAid Slicer/Shredder Attachment for Stand Mixers
KitchenAid Food Grinder Attachment for Stand Mixers
Presto 06006 Kitchen Kettle Multi-Cooker/Steamer
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Ingredients:
1 lb ground pork
1/2 lb shrimp, peeled and deveined
1/2 lb carrots
1/4 lb onion
1/2 lb taro root
1-1.8 oz pkg bean thread noodle
2 tsp salt
2 tsp sugar
1/2 tsp black pepper
2 tsp cornstarch (optional)
1 pkg egg roll wrappers (25 pieces)
1 Tbsp cornstarch + 1 Tbsp water
vegetable oil for deep frying
Yields: 35-40 egg rolls
Nguyên liệu:
450 g thịt heo xay
225 g tôm, lột vỏ và rút chỉ đen
225 g cà rốt
120 g hành tây
225 g khoai môn - (tươi hay trong đông lạnh)
50 g bún tàu – 1 cuộn nhỏ
2 m. cà phê muối
2 m. cà phê đường
½ m. cà phê tiêu xay
2 m. cà phê bột bắp (tùy thích)
1 xấp vỏ cuốn egg roll (25 miếng vuông)
1 m. canh bột bắp + 1 m. canh nước
dầu ăn để chiên
Được: 35-40 cuốn chả giò
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HOW TO MAKE VIETNAMESE FRIED ROLLS | TET SERIES | #WHATTHEPHO
Nem ran or cha gio is Vietnamese fried roll contains of pork, mushroom, wood ear mushroom, carrots, glass noodles, onions, shallots, kohlrabi, eggs, and species. Vietnamese people eat fried rolls themselves or with noodles and vegetables. Nem ran is a very popular dish during Vietnamese Lunar New Year. Here is a recipe how to make the Vietnamese fried rolls. Hope you like it!
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