Wednesday, December 25, 2013
Vietnamese Egg Rolls (Cha Gio)
1 lb. Pork/Ground Pork
Half package Bean Thread
1/2 cup Wood Ear Mushroom (soaked in water)
3 Tbsp. Minced Garlic
1 package Egg Roll Wrappers
1/2 tsp. Mushroom Seasoning
1 tsp. Salt
3/4 tsp. Sugar
Peel and cut 5 Carrots into long thin pieces. Then chop it shorter, put in a bowl, and set aside. Cut half a Taro into long thin pieces. Chop it short, put in a bowl and set aside.
Mince 1 lb. Pork, put in a bowl, and set aside. Soak 1/2 cup Wood Ear Mushroom in water. Wait for it to expand, then chop the mushroom, put in a bowl, and set aside. Chop 1 Onion, put in a bowl, and set aside.
Put half a package of Bean Thread in a bowl. Pour in hot water, let it sit for a few minutes. When it soften, drain it out, and cut into small pieces. Put in a bowl and set aside.
Now you should have minced Pork, minced Garlic, chopped Carrots, Taro, Wood Ear Mushroom, Bean Thread, and Onion.
In a large bowl add in Carrots, Taro, minced Pork, Wood Ear Mushroom, Bean Thread, Onion, and minced Garlic.
To season add in 1/2 tsp. Mushroom Seasoning, 1 tsp. Salt, 3/4 tsp. Sugar, and some Black Pepper. Mix well.
Have your Egg Roll Wrappers ready and 1 egg. To roll, place the wrapper on your surface. Add in fillings. Fold the two sides, then roll, spread some Egg on the edge to help seal the Egg Roll.
Repeat until you are finish.
In a pot add in Frying Oil. Wait for it to get hot. Add in the Egg Rolls to fry. When it turns golden, remove from oil and place on paper towel. Enjoy!