Vietnamese Spring Rolls (Cha gio Vietnamese)

Thứ hai , 16/09/2013, 19:45 GMT+7 /
Vietnamese Spring Rolls can be considered a national dish. The ingredients are mainly rice paper and stuffing which is a mixture of pork meat, chicken, shrimp, crap, onions, bean sprouts and mushrooms.

It is always seen in the traditional feast or a meal every day to chage the taste for family. The brittle cover surrounding with all ingredients make this recipe more attractive. This recipe can eat with vermiicelli, vegetable pickles, lettuce. “Nuoc cham” is a enclosed part with this recipe. Excellent Nuoc Cham with sour, hot and sweet taste crear a perfect recipe.

In Spring of Ha Noi, enfoying Vietnamese Spring Rolls is really great. Vietnamese Spring Rolls is not only famous in Vietnam but although it is known by foreigners coming to visit Vietnam. It is not difficult to make this recipe, but is need be detailed. I believe that you will be success to make Vietnamese Spring Rolls.

- Vietnamese rice paper, large size 12” diameter, cut into quarter
- Stuffing:
+ 1 lb. ground pork( slightly fatty) or 1 lp. Ground chicken
+ 1/2 cup crap meat or shrimp well mashed.
+ 1 cup chopped onion
+ 1/2 cup mushrooms or wood ears, finely chopped
+ 1 teaspoon peper black or white
+ 1 clove farlic, minced 
+ 2 small egg, lightly beaten
+ Some shredded carrots
+ 1 cup of mung bean noodles –soaked in hot water for 30 minute or until they turn very soft
+ 1 teaspoon suger

-  Put bean noodles in hot water for 30 minute or until they turn very soft. To cut the noodles into short lengths. 
-  Combine all ingredients for stuffin in a large bowl. In a large plate make a sweet liquid mixture of 1 teaspoon segar and 1 cup of water. Soak rice paper piece in the sweet liquid and place on a flat counter to stand 5 minutes. Take 2 tablespoon stuffing and put on rice paper. Turn the sides in roll up.
-  Add enough oil to span to fry at 180 0C . Add 5 spring rolls to the oil and cook for 2-3 minutes or until golden brown and cooked through and drain on paper towel.
- To make the nuoc cham, place the fish sauce, chilli, garlic, water, lime juice, vinegar and sugar in a small bowl, and stir until the sugar dissolves.
Note’s cook:
- Vietnamese rice paper is very important, that make a bittle Vietnamese Spring Rolls.
- Yoi should not deep fry the Vietnamese Spring Rolls on high heat because it causes the skin to bubble, break and burn.
- Before frying, put Vietnamese Spring Rolls into refrigerator .
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