Vietnamese Spring Rolls (Cha Gio) with Chilli Fish Sauce (Nuoc man giam)
Serving suggestion- served with lettuce and Maggi Liquid Seasoning
To prepare the filling:
Place vermicelli in a large bowl, cover in warm water and set aside for 15 minutes.
Place the wood ears and dried mushrooms in a bowl, cover in warm water and set aside for 15 mins.
When vermicelli and mushrooms are soft, drain thoroughly and chop finely.
In a large bowl, combine the pork mince, chopped vermicelli, mushrooms, grated carrots, crabmeat and chopped onion – mix thoroughly.
Add salt, pepper and egg – mix well.
With clean hands mould the mixture into 12 equal sausage shaped portions.
To make the spring rolls (Cha Gio):
Dip a sheet of rice paper in cold water and shake off any excess water.
Lay the rice paper on a clean board/plate and place a filling portion at one end.
Bring the end of the rice paper over to cover the spring roll filling then turn the sides of the rice paper in to cover the ends of the spring roll filling. Then roll continue to roll the spring roll up.
Seal the end of the spring roll with a little cold water or beaten egg
Repeat for each of the filling portions
Place the spring rolls in the fridge to chill whilst preparing the fish sauce.
To make the Chilli Fish Sauce (Nuoc man giam):
Using a pestle and mortar grind the chilli and garlic
In a small bowl combine the fish sauce, lemon juice, sugar with the ground chilli/garlic and mix well
For the Spring Rolls
50g transparent rice vermicelli
15g wood ears
25g dried Chinese mushrooms
150g mince pork
1 medium carrot, grated
100g crabmeat, picked over and flaked
1 onion, chopped
50g water chestnuts, chopped (optional)
½ tsp ground black pepper
1 egg (beaten)
12 sheets rice paper
Water or egg to seal
Oil for deep frying
Lettuce and Cucumber to serve
For the Chilli Fish Sauce
1 clove of garlic, chopped
1 red chilli, chopped
1 tbsp fish sauce
1 tsp lemon juice
1 tbsp sugar
To cook the spring rolls (Cha Gio) heat the oil in a wok and deep fry the rolls a few at a time until golden brown.
Drain the rolls on paper towel and serve with lettuce, cucumber and the Chilli Fish Sauce or Maggi Liquid seasoning.