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Vietnamese spring rolls (Nems, pates imperiaux, cha gio)

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Vietnamese spring rolls (Nems, pates imperiaux, cha gio)

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Vietnamese spring rolls (Nems, pates imperiaux, cha gio)
Serves 6-8
Prep time 1 hour, 30 minutes
Cook time 30 minutes
Total time 2 hours
Meal type Appetizer

Ingredients

  • 2/3lb Ground Pork
  • 1/3lb Coarsely chopped Raw Shrimp
  • 1 medium slice (2/3 Cup) Yellow Onion, (minced and squeezed gently to remove excess liquid 1 cup grated carrots)
  • 1 1/2 oz (50 g) Cellophane Noodles (Bean Thread), (soaked in hot water for 30 minutes, drained and cut into 1 1/2-inch pieces)
  • 6 Dried Wood-Ear Mushrooms, (soaked in hot water for 30 minutes, drained, trimmed of chewy stems and finely chopped (about ¼ cup))
  • 2 tablespoons Fish Sauce
  • 2 teaspoons Minced Garlic
  • ¼ teaspoon Sea Salt
  • 2 teaspoons Sugar
  • 3/4 teaspoons Ground Black Pepper
  • 2 Large Eggs, lightly beaten
  • 2 quarts Warm Water
  • 2 tablespoons Sugar
  • 30 (6 or 8-inch) Dried Rice Paper Rounds, plus extras
  • Vegetable Oil for deep-frying
  • Vietnamese Dipping Sauce
  • Table Salad, mint for serving

Directions

1. In a skillet, cook the ground pork and shrimps
2. In a large bowl, combine the pork, shrimps, onion, carrots, cellophane noodles, scallions, mushrooms, fish sauce, garlic, sea salt, sugar, and black pepper
3. Using a fork, gently mix all the ingredients until well blended. Then add the beaten egg and toss to coat
4. To make the rolls, fill a large bowl with warm water. Add the 2 Tbsp sugar to the water and stir to dissolve. (This helps the rice paper turn golden when fried and crispier texture)
5. Quickly dip the rice paper into the warm water and turn to moisten the sheet completely. Lay the sheet on a damp kitchen cloth before using.
6. Spoon 1 heaping Tbsp of the filling on the bottom third of the sheet. Using your fingers, press the filling gently and shape into a small cylindrical shape
7. Lift the bottom edge over the filling, and then fold in both sides. Roll into a small cylinder, about 2/3 inch wide and 2 inches long
8. Place the seam side down. Do not stack the rolls. Cover lightly with plastic wrap to prevent from drying and continue to make the rolls with the remaining filling and paper in this way.
9. If a wrapper has a tear, reinforce it by patching it with a small piece of dampened rice paper
10. In a wok or a large skillet, heat 2 inches of vegetable oil to about 350˚F (180˚C). Test the temperature by carefully placing a spring roll in it. If the oil foams but not too vigorously upon contact, it is hot enough
11. Add the rolls without crowding, and fry until crisp and golden brown, about 5 to 6 minutes. (Cook in batches)
12. Remove the spring rolls with a slotted spoon and drain on paper towels. Serve the spring rolls immediately with the dipping sauce and table salad.
13. Vietnamese Dipping Sauce: Mix together 2-3 Thai Bird’s Eye Chilies chopped), 2 cloves Garlic (sliced), 3 Tbsp sugar, 2/3 cup warm water, 1 1/2 Tsp Lime Juice, 5 Tbsp fish sauce and 2 Tbsp shredded carrots.

Note

The recipe is adapted from: http://www.seasaltwithfood.com/2010/01/vietnamese-spring-rolls-cha-gio.html

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