| 1 |
Soak the cellophane noodles and cloud ear mushrooms
in lukewarm water to cover until rehydrated, about 15 minutes. Drain
and squeeze noodles and cloud ears to get rid of the excess water.
Finely chop the noodles and cloud ears and put them in a mixing
bowl. |
| 2 |
Add the ground pork, onion, garlic, carrot, and egg
and season with salt and pepper. Mix the ingredients with your hands
until evenly combined. |
| 3 |
Pour lukewarm water about 1 inch deep into a square
or rectangular dish. Separate and soak 4 rice papers at a time until
pliable, about 5 minutes. Place a clean kitchen towel on your work
surface, then place each triangle, rounded side near you, on the
towel. With another kitchen towel, blot each wrapper until it is no
longer wet but remains sticky. Place about 1 teaspoon filling 1 inch
from the rounded edge. Fold the wrapper once over the filling, then
fold in the sides and continue rolling tightly to the pointed end.
Repeat this process with the remaining rice papers and filling. |
| 4 |
Heat the oil in a wok to 360 F. to 375 F over
medium-high heat. Test the heat of the oil with one roll; the oil
should sizzle abound the roll but not so vigorously as to destroy
the spring roll. Fry a few rolls at a time, turning them once
immediately to prevent them from sticking together, then turning
them occasionally until golden on all sides, 3 to 5 minutes. Drain
on paper towels and serve with mint, table salad, and nuoc cham. |
| 5 |
VARIATION: Substitute 8 ounces fresh shredded
crabmeat or minced shrimp for half of the ground pork amount and
follow directions. |
| 6 |
HINT: As you make cha gio, stack them, covering each
layer with plastic wrap to keep them from drying out, and
refrigerate. Serve them freshly fried the next day. Freeze leftover
rolls for up to a month; reheat them in a 375 F, oven for 15
minutes, turning once. |
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