Ingredients for Cha Gio (Vietnamese Fried Spring Roll) Recipe
20 x 22cm diameter dried rice paper wrappers
4 tablespoon Sugar
As required vegetable oil for deep frying
As required lettuce leaves to serve
As required mint leaves to serve
As required Pork and prawn filling
80 gram dried glass noodles
200 gram peeled, deveined, and finely chopped prawns
250 gram pork mince
3 Asian shallots, finely chopped
4.50 tablespoon fish sauce
1 teaspoon Sugar
1 teaspoon ground white pepper
1 teaspoon sea salt
As required Nuoc cham dipping sauce
2 tablespoon white vinegar
2 tablespoon Lime Juice
1 long red chili, finely chopped
2 garlic cloves, finely chopped
Directions: Cha Gio (vietnamese Fried Spring Roll) Recipe
STEP 1.For the nuoc cham, whisk along the ingredients and put aside till able to serve.
STEP 2.To make the filling, soak the glass noodles in quandary for concerning two minutes or till simply softened. Drain well and rinse in cold water to prevent the noodles from preparation more place onto a clean towel.
STEP 3.Twist the towel round the noodles to extract the maximum amount of water as doable. Place the noodles in a massive bowl. Use scissors to chop the noodles into short lengths. To the noodles, add the prawns, pork mince, shallots, egg, fish sauce, sugar, pepper, and salt, and blend till well combined.
STEP 4.Place a clean towel on your benchtop. During a massive bowl, whisk along four cups of heat water with one tablespoon of sugar.
STEP 5.Dip a paper wrapper into the drinking water and submerge it for less than a handful of seconds before golf stroke it onto the towel. Place two cumulous tablespoons of the filling onto rock bottom half the wrapper.
STEP 6.Shape the filling into a cylinder form. Fold rock bottom of the wrapper over the filling and squeeze to expel any air. Fold within the sides so roll up into a cylinder form.
STEP 7.Place on a receptacle lined with a towel. Repeat till all the filling is employed. Place the receptacle of spring rolls into the icebox uncovered for a half-hour. Fill a cooking pan or cooking pan to concerning 1/3 capability with the oil. Heat over high heat. Once the oil is hot (325°f or 165°c or once a picket spoon swayback into the oil forms tiny very little bubbles) cook spring rolls till golden and injured. Drain on room paper.
STEP 8.Serve with the nuoc cham dipping sauce and use the lettuce leaves to finish the spring rolls beside a number of mint leaves.
calories per serving
41 g Fat82 g Protein110 g Carbs8 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment