3.06.2013

Cha Gio Vietnamese Spring Rolls




This  is one of many recipes we enjoy inspired by an excerpt from "The Chez Piggy Cookbook".This cookbook is available for purchase at the celebrated Chez Piggy restaurant in Kingston, Ontario,and here if you don't get a chance to visit the Kingston area.
These rice paper  wrapped spring rolls are deep fried and served with the incredible dipping sauce called Nuoc Cham. These little rolls are wonderful by themselves or served on a bed of  fresh salad greens.

Nuac Cham

1/2 cup Water
1/4 cup Lemon Juice
1/4 cup Sugar
1/4 cup + 1 tbl  Vietnamese Fish Sauce
2 Thai Finger Hot Chilies, Chopped
2 Cloves of Garlic, Chopped
1 Lime, Juice and Pulp
Place all of these ingredients in a jar, and shake to mix. This recipe keeps well in the fridge, but should be served at room temperature. Feel free to double it if need be.

Spring Rolls 

1 Medium Sized Portabella Mushroom, chopped
1 oz Bean Curd Vermicelli  Noodles 
1/2 lb Ground Pork
1/2 lb Shrimp, Peeled and Chopped
1/2 lb Ground Chicken
3/4 cup Grated Carrots
1/2 Small Onion, Chopped
2 Cloves Garlic, Chopped
1/2 tsp Fresh Ground Pepper
1/2 tsp Coarse Salt
1 Egg
1 cup Beer
1 cup Water 
1lb Pkg. Rice Paper Sheets (6 in dia.)
Oil For deep Frying
Soak the noodles in warm water until softened. Drain and chop with the mushroom. Mix with pork, shrimp, chicken, carrots, onion, garlic, pepper,salt and egg.
In a shallow pan,(I use a pie plate the same size diameter as the rice paper wraps), mix some of the beer and water. Lay one rice paper flat in your dish and allow the water mixture to soften it. Lift the wrap up carefully,letting the excess water drip off, then place on a clean dry surface. (I use a cutting board). Blot the excess water off with a paper towel. Shape 2 tbl of filling into a cylinder in the center of the blotted rice paper. Fold the sides into the middle. Fold the bottom up and tuck around the filling to prevent air bubbles. Roll smoothly and  firmly. Deep fry until brown and crispy. Serve hot with nuoc cham for dipping.

Notes:

This recipe makes 24 spring rolls. They take a little practice to make but the end result is well worth it. We have had great success with freezing these before cooking, so even when there's just 2 of us for dinner we make the whole recipe, fry 1/2 of them and freeze the rest in small bags. Cooked spring rolls are easily reheated in oil in a skillet or briefly back in the deep fryer. We have had the best results while frying if we remove the fryer basket. Let the rolls cook a few minutes, then place a metal strainer the same size as your fryer on top of the rolls. Press down to submerge the rolls in the hot oil. This is to keep them from floating and only cooking well on one side. Enjoy!



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