Cha Gio
Pork and shrimp rolled in dried rice paper dipped in sugar water for shattering crispness, double-fried — the fried counterpart to the site's existing fresh spring rolls, using rice paper rather than the wheat egg-roll wrappers many restaurants substitute.
Seafood
⚠ Contains: Shellfish, Egg, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1/2 lb ground pork
- 1/4 lb shrimp, chopped
- 2 oz glass noodles, soaked and chopped
- 1/4 cup wood ear mushroom, soaked and minced
- 1 carrot, grated
- 1 shallot, minced
- 1 egg
- 1 tbsp fish sauce
- Black pepper, to taste
- 20 dried rice paper wrappers
- 2 tbsp sugar dissolved in 1/2 cup warm water
- Oil, for deep-frying
- Lettuce, herbs, and nuoc cham, to serve
Steps
- Mix the ground pork, shrimp, glass noodles, wood ear mushroom, carrot, shallot, egg, fish sauce, and pepper together.
- Briefly dip each rice paper wrapper in the sugar water until just pliable.
- Place a spoonful of filling near one edge of the wrapper, fold in the sides, and roll up tightly.
- Let the rolled spring rolls sit for 10-15 minutes to firm up before frying.
- Fry in moderately hot oil until golden, then drain, let cool slightly, and fry a second time briefly for extra crispness.
- Serve wrapped in lettuce and herbs, with nuoc cham for dipping.