Vietnamese Spring Rolls (Cha Gio)
- 6 oz. ground pork
- 2 oz. small shrimp, minced
- 1 oz. crab meat, coarsely chopped
- Some shredded carrots
- 1 oz. mung bean noodles/cellophane noodles/glass noodles – soaked in hot water for 30 minutes or until they turn very soft
- 1 clove garlic, minced
- 1 shallot, minced
- 3 big dashes ground black pepper
- 1 teaspoon fish sauce
- Salt to taste
- 1 small egg, lightly beaten (use only half)
- Vietnamese rice paper
- Produce
- Garlic (1 clove)
- Shallot (1)
- Some shredded carrots (1)
- Seafood
- Crab meat (1 oz.)
- Shrimp, small (2 oz.)
- Meat
- Ground pork (6 oz.)
- Condiments
- Fish sauce (1 teaspoon)
- Cooking & Baking
- Black pepper, ground (3 big dashes)
- Salt (1)
- Pasta & Grains
- Mung bean noodles/cellophane noodles/glass noodles (1 oz.)
- Vietnamese rice paper (1)
- Refrigerated
- Egg, small (1)
Preparation
Read recipe preparation on rasamalaysia.com
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Published March 16, 2010 (2 years ago).
37 people saved this recipe.
