Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

Vietnamese Spring Rolls

These Vietnamese Spring Rolls with fresh vegetables wrapped in rice paper, are a refreshing appetizer for any meal.
Posted By: T. Tran
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 0 people have saved this recipe

Print   Add to Printer115 Times Printed

Prep Time: 10 | Cook Time: 15 | Ready In: 25
Ingredients: Print   Add to cart
US Metric

6 oz. ground pork

2 oz. small shrimp, minced

1 oz. crab meat, coarsely chopped

Some shredded carrots

1 oz. mung bean noodles/cellophane noodles/glass noodles – soaked in hot water for 30 minutes or until they turn very soft

1 clove garlic, minced

1 shallot, minced

3 big dashes ground black pepper

1 teaspoon fish sauce

Salt to taste

1 small egg, lightly beaten (use only half)

Vietnamese rice paper

Cooking Process:

Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together to form a sticky filling.

To roll the cha gio, place a piece of rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. Place 1 heaped tablespoon of filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cylinder about 3 inches long.

Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently put in a few cha gio in the oil. Fry them slowly until they turn golden brown. Dish out and drain the excess oil by lining them over some paper towels.