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Pork and Crab Spring Rolls
(Cha Gio)
Simple Art of Vietnamese Cooking
Servings: 8
These spring rolls are
considered a national dish of Vietnam and are sold in the marketplace and in
every restaurant as snacks. They are made at home only on special
occasions, as they require some handiwork. However, homemade is always
best, and they are well worth the effort. Just gather extra pairs of
hands when it comes time to roll them. A real plus is that they
can be filled, rolled, and lightly fried up to 2 days in advance. Let
them cool, then cover and refrigerate. When ready to use, fry them again
until golden brown and serve.
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Ingredients
2 tablespoons dried tree
ears
1⅛ ounces cellophane noodles, package
¾ pound lean ground pork
1 red onion, medium, minced
½ cup carrot, finely shredded, rinsed and squeezed dry
3 eggs
3 ounces crab meat, cooked
½ teaspoon sea salt
1 teaspoon fresh ground black pepper
36 rice paper wrapper, triangles |
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Cooking Method
Prepare the Nuoc Cham Dipping Sauce and
Table Salad and set aside.
In a small bowl...
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Cover the tree ears
with hot water and soak until they inflate, about 3 minutes.
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Drain, rinse well, and chop.
In a large bowl...
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Cover the cellophane
noodles with cold water and soak until pliable, about 3 minutes.
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Drain and with scissors cut them into 2" lengths.
In a medium bowl...
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Combine the tree
ears, cellophane noodles, pork, onion, carrot, 1 of the eggs, crab,
salt, and pepper.
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Mix well, using your hands to combine
thoroughly.
Put the remaining 2 eggs in a small
bowl and beat them lightly.
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Lay the rice papers out on a work
surface, 10 at a time, and using a pastry brush, coat both sides
with the beaten egg.
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Allow to stand a few moments to soften.
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Peel each rice paper gently off the surface and place the point of
the triangle away from you.
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Put a generous tablespoon of the
filling mixture about ½" from the bottom edge of each rice paper
wrapper.
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Fold the bottom of the wrapper up over the filling,
enclosing the filling in a 2" log.
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Fold the sides in and
smooth the rice paper over the filling snugly.
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Roll the
wrapper very tightly, ending with the tip of the triangle.
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Continue
making rolls with the remaining rice paper wrappers and filling.
In a large skillet, heat
⅓"
of oil over medium-high heat to 350º on a deep-fry thermometer.
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Be sure the oil stays at this
temperature. If it gets too hot, the spring rolls might burst.
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Fry about
10 rolls at a time until golden brown, about 5 minutes per side, turning
once.
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Drain on paper towels and repeat with the remaining rolls.
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Serve hot or at room temperature with the Nuoc Cham and the Table Salad.
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