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Vietnamese Eggrolls (Cha Gio)

Source of Recipe

co-worker


Recipe Introduction

These are FANTASTIC!!! Once you start you can't stop! You can find all the ingredients at any asian/oriental grocery store.

List of Ingredients

about 6 dried chinese or black mushrooms (soaked in water)
1-2 oz. Cellophane noodles(soaked in warm water 15-20 min.)
1 lb. gound pork (raw)
1/2 lb. raw shripm (opt.), chopped
2 med. shr. carrots
1/2 C. shr. cabbage (opt)
1/2 lb.fresh bean sprouts
2 eggs, beaten
1 egg white, beaten
S&P to taste
1 T. sugar
2-3 shallots, chopped fine OR 1 med. onion, chopped fine
round rice paper

Dipping sauce-

1 fresh red chile or 2 small dried chilies OR- 1/2t. dried crushed red pepper.
2 garlic cloves, minced
5 t. sugar
1/4 C. fish sauce
juice & pulp of 1/4 unpeeled lime (opt.)
1/3 C. water
finely chopped peanuts



Recipe

After mushrooms soak, shred or finely chop
After noodles soak, cut into 1" lenghts
Mix all ingred. except for dipping sauce together. Mix well.
Take a piece of rice paper and run under tepid water Quickly and Carefully, place on work surface and brush w/egg white. as soon as it's plyable, Add about 1/4-1/3 C. filling and roll-sealing edges w/ egg white.

Fry in skillet with peanut oil, turning to brown on all sides. Drain on paper towels.

Boil sugar and water for a syrup, remove from heat and add rest of ingredients. Let cool.

***I did not use the lime in my sauce***