Vietnamese Style Deep Fried Spring Rolls (Cha Gio/Nem Ran)

Name: Vietnamese Style Deep Fried Spring Rolls (Cha Gio/Nem Ran)
Total time: 50 min
Yield: 50 servings
Ingredients: 30 rice paper wrappers dried, each 8 in/20 cm in diameter; oil for deep-frying; 1 bunch mint leaves each of several fragrant leaves, a mixture of Asian basil, saw-leaf herb, coriander leaves, cilantro and, spring onions, to serve; 1 head butter or leafy lettuce leaves, washed and separated, to serve; 1 cup bean sprouts to serve; carrot; pickles; fish sauce Dip for dipping; 1 pound lean ground pork; 7 ounces shrimp fresh, or prawns, peeled, deveined and minced; 4 ounces crabmeat optional; 4 tablespoons shallots minced, about 6 shallots; 3 cloves garlic minced to yield 50 g; 3 dried wood ear fungus soaked in water until soft, sliced into thin strips to yield 50 g; 2 ounces water dried glass noodles, soaked in, until soft, drained and cut into thirds; 1 carrot cut into thin strips to yield 1 cup; 1 egg white optional; 2 teaspoons ground white pepper; 1 teaspoon sugar; 1/2 teaspoon salt optional; 3 tablespoons fish sauce

Vietnamese Foody

21Ingredients

30Calories

50Minutes

Ingredients

servings:

30 rice paper wrappers (dried, each 8 in/20 cm in diameter)
oil (for deep-frying)
1 bunch mint leaves (each of several fragrant leaves, a mixture of Asian basil, saw-leaf herb, coriander leaves, cilantro and, spring onions, to serve)
1 head butter (or leafy lettuce leaves, washed and separated, to serve)
1 cup bean sprouts (to serve)
carrot
pickles
fish sauce (Dip for dipping)
1 pound lean ground pork
7 ounces shrimp (fresh, or prawns, peeled, deveined and minced)
4 ounces crabmeat (optional)
4 tablespoons shallots (minced, about 6 shallots)
3 cloves garlic (minced to yield 50 g)
3 dried wood ear fungus (soaked in water until soft, sliced into thin strips to yield 50 g)
2 ounces water (dried glass noodles, soaked in, until soft, drained and cut into thirds)
1 carrot (cut into thin strips to yield 1 cup)
1 egg white (optional)
2 teaspoons ground white pepper
1 teaspoon sugar
1/2 teaspoon salt (optional)
3 tablespoons fish sauce