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Cha Gio Recipe With Rice Paper: A Delicious And Crispy Vietnamese Delight

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Cha Gio (Vietnamese Spring Rolls) Recipe Vietnamese spring rolls, Spring rolls, Vietnamese
Cha Gio (Vietnamese Spring Rolls) Recipe Vietnamese spring rolls, Spring rolls, Vietnamese from www.pinterest.com

Description

Cha Gio, also known as Vietnamese Spring Rolls, is a popular dish that features a crispy exterior and a flavorful filling. This dish is perfect for those who love the combination of crunchy and savory flavors. In this recipe, we will be making Cha Gio using rice paper, which adds a unique texture to the dish.

Prep Time

The prep time for this dish is approximately 30-40 minutes, depending on your chopping skills and the number of rolls you wish to make.

Cook Time

The cook time for this dish is approximately 10 minutes.

Ingredients

  • 1 pound ground pork
  • 1/2 cup minced carrot
  • 1/2 cup minced onion
  • 1/2 cup minced wood ear mushrooms
  • 1/2 cup minced bean thread noodles (soaked in water for 10 minutes beforehand)
  • 1 egg
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package of rice paper wrappers
  • Vegetable oil for frying
  • 1/4 cup water (for sealing the rolls)

Equipment

  • A large mixing bowl
  • A pan or wok for cooking the filling
  • A plate lined with paper towels for draining the rolls
  • A deep fryer or a large pot for frying the rolls
  • A bowl of warm water for soaking the rice paper wrappers

Method

  1. In a large mixing bowl, combine the ground pork, minced carrot, minced onion, minced wood ear mushrooms, and minced bean thread noodles.
  2. Add in the egg, fish sauce, sugar, salt, and black pepper. Mix everything together until well combined.
  3. Fill a large bowl with warm water. Dip the rice paper wrapper in the water for a few seconds until it becomes pliable. Lay the wrapper flat on a clean surface.
  4. Place a tablespoon of the filling mixture on the bottom third of the wrapper.
  5. Roll the bottom edge of the wrapper over the filling, and then fold in the sides. Continue rolling the wrapper tightly until it is completely sealed.
  6. Repeat this process until all the filling is used up.
  7. Heat up the oil in a deep fryer or large pot. Fry the rolls until they are golden brown and crispy, about 5-7 minutes.
  8. Drain the rolls on a plate lined with paper towels.
  9. Serve the Cha Gio with your favorite dipping sauce and enjoy!

Notes

  • Make sure the filling is completely cool before rolling the Cha Gio to prevent the rice paper from tearing.
  • Do not overfill the rice paper wrapper, or it will be difficult to roll.
  • If you don't have a deep fryer, you can use a large pot for frying the rolls. Just make sure the oil is hot enough (around 350°F) before adding in the rolls.
  • You can also bake the Cha Gio in the oven at 375°F for 20-25 minutes for a healthier option.

Nutrition Info

  • Calories: 190
  • Protein: 10g
  • Fat: 11g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Sugar: 1g
  • Sodium: 295mg

Recipe Tips

  • Experiment with different fillings, such as shrimp, chicken, or tofu, to create your own unique Cha Gio.
  • You can also add herbs, such as cilantro or mint, for extra flavor.
  • If you have leftover filling, you can freeze it for later use.
  • Make sure to cut the vegetables and noodles into small pieces to ensure they cook evenly.

Enjoy your delicious and crispy Cha Gio!


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