Vietnamese Spring Rolls (Cha Gio)
Serves 4 - 5
200g minced pork
150g medium prawns, de-shelled/deveined and minced
1/2 cup shredded carrots
50g mung bean noodles/cellophane noodles/glass noodles – soaked in hot water for 30 minutes or until they turn very soft, cut into 3" length
2 cloves garlic, minced
1 shallot, minced
2 pieces fungus ear, soaked until soft and sliced thinly (can be replaced with 6pieces shitake mushroom, thinly sliced)
1 1/4 tsp fish sauce
1/2 Tbsp oyster sauce
1/2 tsp sesame oil
1/4 tsp white pepper
2 Tbsp roughly chopped coriander leaves
Vietnamese rice paper
1) Place all ingredients into a bowl and mixed well. Leave in the refrigerator for about an hour before using.
2) Place some warm water into a large shallow plate. Set aside a clean dry kitchen towel on a flat surface. Quickly dip a rice paper into the water and place on top of the kitchen towel. Place 1 heaped tablespoon of the filling on the bottom 1/3 of the roll. Fold the bottom part of the rice paper over the filling. Then tuck in the sides, then roll to form a cyclinder about 3 inches long. Lightly dampened the edges to ensure that the roll is properly sealed.
3) Heat oil over medium heat in a wok or a large frying pan. When the oil is hot, gently place a few of the rolls into the oil Do not over crowd. Fry slowly until the rolls turn golden brown. Dish out and drain the excess oil by lining them over some paper towels.
4) Serve immediately with a chilli dip and fresh herbs.
5) To make the dip, minced 3 fresh red chillies and 3 cloves of garlic finely. In a bowl add 1/3 cup white vinegar and sugar to taste. Add in the minced chillie and garlic and set aside for about 15 minutes before using.