*  Exported from  MasterCook  *

                      FRIED SPRING ROLLS (CHA GIO)

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8       oz           Thin rice vermicelli
                       -vermicelli (bun) or
  2       bn           Of Japanese alimentary
                       -paste noodles (somen).
                       Nuoc Cham
                       Vegetable Platter
                       -----FILLING-----
  6                    Dried Chinese mushrooms
  1       tb           Dried tree ear mushrooms
  6                    Water chestnuts or 1/2
                       -small jicama, peeled and
                       -chopped
  4       oz           Fresh or canned lump
                       -crabmeat, picked over and
                       -drained
  8       oz           Raw shrimp, shelled,
                       -deveined and minced
 12       oz           Ground pork shoulder
  1       md           Onion, minced
  4                    Shallots, minced
  4                    Garlic cloves, minced
  2       tb           Nuoc mam (Vietnamese fish
                       -sauce)
  1       t            Freshly ground black pepper
  3                    Eggs
                       -----ASSEMBLING AND FRYING-----
    1/2   c            Sugar
 80       sm           Rounds of rice paper (banh
                       -trang), each 6 1/2 inches
                       -in diameter
                       Peanut oil, for frying

 This is another version of the superlative Cha Gio (also called
 Nems). The filling here is a bit more elaborate than in the first
 one. Boil the noodles.  Prepare the Nuoc Cham and Vegetable Platter.
 Set aside.

 Prepare the filling:  Soak the two types of mushrooms in hot water
 until soft, about 30 minutes.  Drain.  Remove the stems from the
 mushrooms and squeeze to extract the liquid.  Mince the mushrooms.
 Combine the mushrooms with the remaining filling ingredients in a
 large bowl. Mix with your hands to blend.  Set aside.

 Assemble the rolls:  Fill a mixing bowl with 4 cups of warm water and
 dissolve the sugar in it.  The rice paper sheets are brittle and must
 be handled with care.  (The water is used to soften the sheets for
 handling. Sweetening the water helps the rice paper turn a deep
 golden color when fried and also produces crisper rolls.) Work with
 only 4 sheets of rice paper at a time, keeping the remaining sheets
 covered with a barely damp cloth to prevent curling. One at a time,
 immerse a sheet in the warm water. Quickly remove it and spread flat
 on a dry towel. Do not let the sheets touch each other.  The rice
 paper will become pliable within seconds.

 Fold up the bottom third of each round.  Put 1 generous teaspoon of
 filling in the center of the folded-over portion.  Press into a
 compact rectangle. Fold one side of the paper over the mixture, then
 the other side. Roll from bottom to top to completely enclose the
 filling. Continue until all of the mixture is used.

 Fry the rolls:  If possible, fry in 2 skillets.  Pour 1 to 1 1/2
 inches of oil into each skillet and heat to 325F.  Working in
 batches, add some of the rolls to each skillet, but do not crowd or
 let them touch, or they will stick together.  Fry over moderate heat
 for 10 to 12 minutes, turning often, until golden and crisp.  Remove
 the rolls with tongs and drain on paper towels.  Keep warm in a low
 oven while frying the remaining rolls.

 Traditionally, Cha Gio is served with the accompaniments suggested in
 this recipe.

 To eat, each diner wraps a roll in a lettuce leaf along with a few
 strands of noodles and a variety of other ingredients from the
 Vegetable Platter before dipping it in the Nuoc Cham.  If served as
 an hors d'ouvre, allow 4 or 5 rolls per person; serve 8 to 10 as a
 main course.

 NOTE:  Another popular way of serving this dish is to divide the
 noodles and elements of the Vegetable Platter evenly among the
 individual bowls. Top each with cut-up pieces of Cha Gio, ground
 roasted peanuts and Nuoc Cham.

 As a quick and easy appetizer, Cha Gio can be served with just Nuoc
 Cham.

 Yield: about 80 spring rolls.

 Posted by Stephen Ceideberg; March 27 1991.



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