Vietnamese Spring Rolls (Cha Gio) - cooking recipe

Ingredients

FILLING
6 dried Chinese mushrooms
1/2 cup cellophane noodle
1 lb ground lean pork
2 garlic cloves, finely chopped
1/4 cup onion, finely chopped
2 small carrots, finely grated
2 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
DIPPING SAUCE
1/2 cup fish sauce (nuoc mam)
3 tablespoons lemon juice
1 tablespoon sugar
1 garlic clove, finely chopped
2 teaspoons fresh gingerroot, finely chopped
1/2 teaspoon ground coriander
3 tablespoons water
WRAPPERS
36 rice paper (1 package)
FOR FRYING
2 cups peanut oil or 2 cups corn oil

Preparation

Soak mushrooms and cellophane noodles (in a separate bowl) in warm water for 30 minutes.
MAKE DIPPING SAUCE: Combine all ingredients in a bowl, add 3 Tablespoons water and refrigerate. If you like it hot add 4-5 paper-thin rings of fresh habanero or scotch bonnet chili to the sauce.
MAKE THE FILLING: Drain mushrooms and noodles thoroughly. Chop mushrooms finely and cut noodles into 1 inch lengths. In a bowl combine with the pork, garlic, onion, carrot, eggs, salt and pepper.
Brush rice paper rounds generously with water to soften. Cut in quarters with scissors. Place 1 teaspoon filling on curved end of each quarter. Fold curved edge over fill, fold in sides and continue rolling, sealing the finished roll with more water, if necessary. Repeat until all the filling has been used.
Heat oil in wok or large fry pan to 375\u00b0F Fry rolls a few at a time until crisp, about 6 to 8 minutes. Drain on paper towel and serve with sauce for dipping.
The cooked rolls may be frozen. Re-heat frozen rolls in a 400\u00b0F oven for 20 minutes before serving.
Welcome to Our World.