Cha Gio Rolls
1 ounce dried Vermicelli bean thread noodles, soaked in hot water until soft and tender, cut with a scissor about ½-inch pieces
¼ cup fresh shiitakes or dried Wood Ear mushrooms, soaked in hot water until soft and tender, cut with a scissor about ½-inch pieces
2 carrots, peeled and grated on a large whole box grater
1 small yellow onion, chopped fine
4 scallions, thinly sliced
2 eggs
2 tablespoons fish sauce
2 garlic cloves, minced
¼ teaspoon salt
1 tablespoon sugar
½ lb. ground chicken
½ lb. ground pork
spring roll wrappers
oil for frying
2 tablespoons cornstarch
⅓ cup water
Combine noodles, mushrooms, onion, carrot and scallions in a small bowl.
In a large bowl, beat the eggs; mix in the fish sauce, garlic, salt, sugar, pepper. Add the chicken and pork and mix well. Add the vegetable mixture to it.
Combine the cornstarch and water in a pan, heat until homogeneous whisking. Allow to cool a little.
Place the spring roll wrapper down in a diamond shape.
Spoon about 2-3 tablespoons of mixture on one side of the diamond. Begin rolling up the spring roll.
Fold the two pointed ends of the wrapper in and roll to enclose; place a little of the cornstarch mixture along the edges and seal the roll. Set aside covered with a damp towel or paper towel while you make the rest.
Heat oil to 340-350˚F . Place the rolls in the hot oil. Fry until golden brown, fully cooked and drain on paper towels and serve with dipping sauce.
Nuoc mam (dipping sauce)
2 tablespoons fish sauce
2 tablespoons water
2 tablespoons freshly squeezed lime juice
2 tablespoons sugar
thinly sliced chili, for floating
Whisk together the fish sauce, water, lime juice and sugar until the sugar is dissolved. Float the chili in the nuoc mam.
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