Vietnam cooking class @ 2014

Vietnamese Spring Rolls

Vietnamese spring rolls is called Cha gio in Vietnamese. This is one of the popular Vietnamese dishes. It is really fantastic. They contain a few of things as crab, shrimp, cabbage and shiitake mushrooms. Since they are deep fried, they are obviously nice and crispy. Wrapped up in a fresh piece of lettuce and dipped inVietnamese dipping sauce, they are absolutely delicious.

INGREDIENTS:

2 garlic cloves, minced
2 carrots, small dice
6 green onions, thinly sliced
½ head small cabbage, thinly sliced
4-5 Shiitake mushrooms, diced
1kg shrimp, shelled and deveined
4 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon sugar
½ teaspoon black pepper
½ kg crab meat
1 egg, white and yolk separated
1 package large Vietnamese Rice Paper (You can buy it in Vietnamese Market)
100 – 250 ml beer.

PROCESS:

1) Blanch cabbage and then drain and squeeze out excess water. In a large bowl, mix- together garlic, carrots, green onions and cabbage.

2) Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.

3) Add 2 tablespoons in center of rice paper. Brush a little beer around the paper rice and fold the two sides to keep the mixture does not pour out when you roll and fry. In the end corner of paper rice, brush a little egg yolk before finishing roll to make it stick together.

4) Pour Olive or Vegetable Oil to the pan (2cm depth) with medium heat to waiting to boil. Next, deep fry the Vietnamese spring rolls in at 350°F for 4-5 minutes or until golden brown.

 In addition, you can eat Vietnamese Spring Rolls wrapped in lettuce with Vietnamese dipping sauce. The reason why we should use Beer because it can make the Cha Gio more crispy and delicious. If your paper rice is dried and keeping break when you roll, you can brush all the surface of paper rice to make it more touch (but do not brush too much, it also can makes it breaks).

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