2 oz cellophane noodles, soaked i n warm, water for 20 mi
1 lb ground pork
1 large onion, finely chopped
2 tbsp tree ears, soaked in warm wa ter fo, r 30 minutes, th
3 cloves garlic, finely choppe d
3 shallots or white part of 3 scallio, ns, finely chop
1 cup crab meat, cartilage remove d and me
1/2 tsp freshly ground black pepper
20 sheets dried rice papers (ba nh tra, ng)
4 eggs, well beaten
2 cup oil, peanut
Directions
Combine the filling ingredients in a bowl and set aside. Cut a round
rice paper sheet into quarters. Place the cut rice paper on a flat
surface. With a pastry brush, paint beaten egg over the entire
surface of each of the pieces. Before filling, wait for egg mixture
to take effect, softening the wrappers; this takes about 2 minutes.
When you become adept at this, you can work on several wrappers at a
time. When the wrapper looks soft and transparent, place about 1 tsp.
of filling near the curved side, in the shape of a rectangle. Fold
the sides over to enclose the filling and continue to roll. After
filling all the wrappers, pour the oil into a large frying pan, put
the spring rolls into the cold oil, turn the heat to moderate, and
fry for 20 to 30 minutes, until a lovely golden brown. (This is
Bach's special method of keeping spring rolls crisp).
Servings: 80 servings
Cha Gio (Spring Rolls) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written recipes as an idea can be tracked way back into antiquity, certainly as far into history as ancient Egypt, and possibly even further than that. However, generally, these ancient cook books were just primitive hieroglyphic instructions for preparing food.
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We hope you enjoy this Cha Gio (Spring Rolls) recipe.
