Vietnamese Spring Rolls (Chá Giò), Version #1

Servings:  approximately 28, 3-inch rolls

  • As needed, 9-inch spring roll wrappers (rice paper sheets)
  • As needed, oil for cooking

Filling

  • 1 ounce cellophane noodles
  • ½ ounce dried mushrooms
  • 2 tablespoons dried, wood ear mushrooms
  • 1 scallion, minced
  • 2 ounce white onion, minced
  • 4 ounce ground pork
  • 4 ounces crab meat, cooked, shredded
  • 1 egg
  • To taste kosher salt
  • To taste cracked black pepper

1.  Soak dried mushrooms in warm water for at least thirty minutes.  Remove, slice fine.  Soak cellophane noodles in hot water for five minutes.  Drain and cut into 2 inch pieces.  Combine all filling ingredients, and temporarily reserve in refrigerator.

2.  In batches, soak spring roll wrappers in warm water—or a solution of water and rice wine vinegar—until sheets are soft and pliable.  Lay flat, dabbing with towel to soak up excess moisture.  (Depending on how large you want the spring rolls, you may need to cut the sheets in half or quarters.)

3.  Place a small amount of the filling (about 1 tablespoon) in a cigar shape on lower third of rice paper.  Fold bottom edge over the filling, then fold in both sides.  Brush top edge with water, then complete the rolling process, ensuring the filling is encased and roll is secure.  Place finished roll on a sheet pan and cover with a damp towel to prevent the roll from drying out.  Continue to make rolls until filling is used up.

4.  In a heavy-bottomed pot, heat frying oil to 350°F.  In batches, and using the swimming method, deep-fry until golden brown and crispy.  Drain on paper towel.

5.  Serve with nuoc cham or peanut dipping sauce.

Published in: on August 26, 2010 at 6:09 am  Leave a Comment  
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Vietnamese Spring Rolls (Chá Giò), Version #2

Servings:  approximately 32, medium-sized rolls

  • 32, 9-inch spring roll wrappers (rice paper sheets)
  • As needed, oil for cooking

Filling

  • 2 ounces cellophane noodles
  • 1 tablespoon garlic cloves, minced
  • 4 ounces raw shrimp, peeled, deveined, chopped
  • 4 ounces raw pork, minced
  • 1 carrot, grated
  • 3 green onion, thinly sliced
  • 1 ounce mung bean sprouts
  • 2 teaspoons fish sauce
  • 1 tablespoon Vietnamese chile sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water

1.  Soak cellophane noodles in boiling water for five minutes.  Drain and cut into 1- to 2-inch pieces.

2.  Heat oil in a wok or wide-bottomed sauté pan.  Cook garlic for a few seconds.  Add shrimp and pork.  Continue to cook through, breaking up any large lumps.  Add carrots, green onion, bean sprouts, fish sauce, chile sauce, and drained noodles.  Cook for several minutes (until carrots are soft).  Remove from heat and allow filling to cool completely.

3.  Mix cornstarch and water together in a small bowl.  Reserve.

4.  In batches, soak spring roll wrappers in warm water—or a solution of water and rice wine vinegar—until sheets are soft and pliable.  Lay flat, dabbing with towel to soak up excess moisture.  Place about 1 tablespoon of the filling in a cigar shape in the center of the wrapper.  Fold sides over filling, and begin to roll from the bottom up.  Brush top rim with water-and-cornstarch mixture to seal the edge.

5.  In a heavy-bottomed pot, heat frying oil to 350°F.  In batches, and using the swimming method, deep-fry until golden brown and crispy.  Drain on paper towel.

6.  Serve with nuoc cham or peanut dipping sauce.

Published in: on August 26, 2010 at 6:08 am  Leave a Comment  
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