Vietnamese Crispy Spring Rolls (Cha Gio)

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2 cloves of garlic, minced
2 carrots, small dice
6 green onions, thinly sliced
1/2 head small cabbage, thinly sliced
4-5 Shiitake mushrooms, stems removed, diced
1 pound shrimp, shelled and deveined
4 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 pound crab meat
1 egg, white and yolk separated
1 package large (8 inch) spring roll wrappers
1. Blanch cabbage and place into ice bath. 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. Brush egg yolk on three corners of wrapper. Add 2 tablespoons of filling in center of wrapper, diagonally. Fold the two sides on the diagonal over the filling. Fold the non-egg yolk corner over and tuck snugly under filling and roll up.
4. Deep fry the spring rolls in peanut oil at 350°F for 4-5 minutes or until golden brown. Work in batches. Flip half way through. Remove and place on paper towels to absorb excess oil.
Makes 25-30 rolls.
Meal   DinnerCuisine   Asian
Prep Time   1 hourCooking Time   less than 15 minutes

Steph Z

Member since Mar 2009

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