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  Added: Dec 11, 2008  •  Visited (460)  •  Print version Print this recipe (38)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pork Rolls
(Cha - Gio)
These are the Vietnamese version of Chinese spring rolls. You can serve these with lettuce leaves for folding and wrapping, along with fresh herbs, and you have a full meal.

What You Need:
  • 2 tablespoons peanut oil
  • 2 cloves garlic, peeled and crushed
  • ½ pound lean ground pork
  • ¼ pound shrimp, cooked, peeled, and coarsely chopped
  • Pinch of salt
  • 4 scallions, chopped
  • ¼ cup finely grated daikon radish
  • 2 tablespoons nuoc mam (fish sauce)
  • 2 ounces sai fun noodles, soaked in warm water for 15 minutes
  • Freshly ground black pepper to taste
  • 8 lumpia wrappers, frozen, 10-inch diameter
  • Peanut oil for deep frying, about 6 cups

  • How To Cook:
    1. Heat a wok and add the oil and garlic. Chow or stir for a moment and add the ground pork.

    2. Chow until the pork falls apart and then add all the remaining ingredients except the lumpia wrappers and frying oil.

    3. Chow for just a few minutes, transfer to a bowl, and let the mixture cool.

    4. Heat the deep-frying oil to 375°F. Place one eighth of the filling in the middle of a lumpia wrapper and roll up like a burrito. Seal the seam with water.

    5. Roll all 8 wrappers. Deep-fry the rolls, 2 or 3 at a time, until they are golden brown. Serve them with Vietnamese Dipping Sauce.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Asia » Vietnam
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Shellfish » Shrimps
    Main Ingredient » Vegetables » Scallions
    Dish » Appetizers

     





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