Crispy spring rolls
(Cha gio or nem ran)
Ingredients:
- 2 oz translucent rice vermicelli or cellophane noodles, chopped
- 2 tsp dried tree ears (wood fungus or wood ears), soaked until soft and chopped
- 3 Chinese mushroom caps, soaked until soft and chopped
- 6 oz minced pork
- 4 oz water chestnuts, chopped
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- 2 stalks spring onions, chopped
- 2 tsp nuoc mam (fish sauce)
- 1 tsp pepper
- 1 egg, lightly beaten
- 12-14 sheets banh trang
- Vegetable oil for deep frying
- Cornstarch (optional) |
To prepare:
- Put all ingredients except skins or rice paper in a large mixing bowl and blend well.
- Adding a tablespoon of cornstarch will give the mixture a smooth texture, but this is optional.
- To adjust seasoning, boil a small nugget of mixture and taste. Adjust seasoning if necessary.
- In a bowl of tepid water gently lower each sheet of bang trang or spring roll skin until soft and shake off excess water.
- Very carefully, lay sheets on a clean chopping board.
- Place a heaped tablespoon of mixture on sheet or skin, roll over once, and fold in sides.
- Roll over once more and tuck in firmly, patting the ends down.
- Finish making rolls as oil heats in the wok.
- Gently lower each roll in the oil to deep fry - a few at a time until light brown and crisp.
To serve:
- Serve with fresh lettuce and mint leaves with sauce.
