Vietnamese Cuisine: Spring Rolls (Cha Gio)

We were very excited when Minoo told us that she had invited one of South Arm Community Kitchen’s pioneer member, Doris to demonstrate some Vietnamese dishes. Doris is a third generation Chinese Vietnamese here. It is such a privilege to be able to invite her to demonstrate in the kitchen as she is a very busy hair dresser now.

The spring roll is deep fried until the skin is crispy. This is a great appetizer or finger food for holiday entertaining.

Of course, the spring roll has to go with the Fish Sauce dipping sauce. The sourness of the dipping sauce cuts back the heaviness of the meat.

Ingredients for Spring Roll:

• 2 pounds ground pork
• 5 pieces black fungus, reconstituted in some water, finely chopped
• 2 bunches of mung bean vermicelli, soak in some water to soften and cut into smaller strands.
• 1 pound taro root
• 1 medium carrot
• 1 medium onion, finely chopped
• 1 egg (optional)
• 1 package spring roll rice paper wrap (Asian boy brand recommended)
• salt and pepper to taste

Ingredients for Fish Sauce for dipping:

• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 3 tablespoons hot water
• 1 tablespoon freshly squeezed lemon juice (or 3/4 tablespoon vinegar)
• 1 tablespoon garlic chili sauce (optional)

Instructions

Shred taro root and carrot. When dealing with taro root, wear a pair of gloves to prevent rashes.

Combine all ingredients except the spring roll paper in a large bowl and mix well.

Dip spring roll paper, one at a time, in a bowl of fairly hot water to soften it so that it’s pliable.

Scoop 2 tablespoons of the meat mixture onto the edge of the rice paper.

Bring the rice paper up to cover the meat mixture, fold the sides to the middle and continue to roll up into a bundle. Repeat until all the meat mixture is used up.

In a deep pot, heat 2-inches of oil for deep frying. Fry the spring rolls in batches until they are golden brown.

Drain the spring rolls on a plate lined with paper towel. Serve warm with fish sauce dipping sauce.

To prepare the fish sauce for dipping, combine fish sauce, sugar, hot water, lemon juice and chili garlic sauce in a bowl. Mix until sugar dissolved. This dipping sauce can be kept in the refrigerator for at least 2 to 4 weeks.

Here’s a video on how to wrap the spring roll which was video taped during the cooking session.

Categorized Under: 2009 • Appetizer • Pork

Tagged Under: Appetizer • Community Kitchen • Pork • Recipe