*  Exported from  MasterCook  *
 
                        FRIED SPRING ROLLS (CHA GIO)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Thin rice vermicelli
                         -vermicelli (bun) or
    2       bn           Of Japanese alimentary
                         -paste noodles (somen).
                         Nuoc Cham
                         Vegetable Platter
                         -----FILLING-----
    6                    Dried Chinese mushrooms
    1       tb           Dried tree ear mushrooms
    6                    Water chestnuts or 1/2
                         -small jicama, peeled and
                         -chopped
    4       oz           Fresh or canned lump
                         -crabmeat, picked over and
                         -drained
    8       oz           Raw shrimp, shelled,
                         -deveined and minced
   12       oz           Ground pork shoulder
    1       md           Onion, minced
    4                    Shallots, minced
    4                    Garlic cloves, minced
    2       tb           Nuoc mam (Vietnamese fish
                         -sauce)
    1       t            Freshly ground black pepper
    3                    Eggs
                         -----ASSEMBLING AND FRYING-----
      1/2   c            Sugar
   80       sm           Rounds of rice paper (banh
                         -trang), each 6 1/2 inches
                         -in diameter
                         Peanut oil, for frying
 
   This is another version of the superlative Cha Gio (also called
   Nems). The filling here is a bit more elaborate than in the first
   one. Boil the noodles.  Prepare the Nuoc Cham and Vegetable Platter.
   Set aside.
   
   Prepare the filling:  Soak the two types of mushrooms in hot water
   until soft, about 30 minutes.  Drain.  Remove the stems from the
   mushrooms and squeeze to extract the liquid.  Mince the mushrooms.
   Combine the mushrooms with the remaining filling ingredients in a
   large bowl. Mix with your hands to blend.  Set aside.
   
   Assemble the rolls:  Fill a mixing bowl with 4 cups of warm water and
   dissolve the sugar in it.  The rice paper sheets are brittle and must
   be handled with care.  (The water is used to soften the sheets for
   handling. Sweetening the water helps the rice paper turn a deep
   golden color when fried and also produces crisper rolls.) Work with
   only 4 sheets of rice paper at a time, keeping the remaining sheets
   covered with a barely damp cloth to prevent curling. One at a time,
   immerse a sheet in the warm water. Quickly remove it and spread flat
   on a dry towel. Do not let the sheets touch each other.  The rice
   paper will become pliable within seconds.
   
   Fold up the bottom third of each round.  Put 1 generous teaspoon of
   filling in the center of the folded-over portion.  Press into a
   compact rectangle. Fold one side of the paper over the mixture, then
   the other side. Roll from bottom to top to completely enclose the
   filling. Continue until all of the mixture is used.
   
   Fry the rolls:  If possible, fry in 2 skillets.  Pour 1 to 1 1/2
   inches of oil into each skillet and heat to 325F.  Working in
   batches, add some of the rolls to each skillet, but do not crowd or
   let them touch, or they will stick together.  Fry over moderate heat
   for 10 to 12 minutes, turning often, until golden and crisp.  Remove
   the rolls with tongs and drain on paper towels.  Keep warm in a low
   oven while frying the remaining rolls.
   
   Traditionally, Cha Gio is served with the accompaniments suggested in
   this recipe.
   
   To eat, each diner wraps a roll in a lettuce leaf along with a few
   strands of noodles and a variety of other ingredients from the
   Vegetable Platter before dipping it in the Nuoc Cham.  If served as
   an hors d'ouvre, allow 4 or 5 rolls per person; serve 8 to 10 as a
   main course.
   
   NOTE:  Another popular way of serving this dish is to divide the
   noodles and elements of the Vegetable Platter evenly among the
   individual bowls. Top each with cut-up pieces of Cha Gio, ground
   roasted peanuts and Nuoc Cham.
   
   As a quick and easy appetizer, Cha Gio can be served with just Nuoc
   Cham.
   
   Yield: about 80 spring rolls.
   
   Posted by Stephen Ceideberg; March 27 1991.
  
 
 
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