Monday, July 27, 2015

Vietnamese Rice Paper Egg Rolls (Cha Gio Banh Trang) Recipe

Vietnamese Rice Paper Egg Rolls (Cha Gio Banh Trang)

40 Egg Rolls


7oz. Pork
8 Large Shrimp
1 medium size Carrot 1 cup
1 small Jicama 1 cup
2/3 cup Bean Thread
1/2 cup Wood Ear Mushroom
1/2 1 Onion
1/3 tsp. Kosher Salt
2 tsp. minced Garlic
1/2 tsp. Kosher Salt
1/3 tsp. Mushroom Seasoning
2/3 tsp. Sugar
Black Pepper
Frying Oil
Soy Sauce

Soak the some Wood Ear Mushroom and Bean Thread.  When the Wood Ear Mushroom has expanded and soften.
Rinse and drain out the water. Let it air dry for a few minutes.
Chop you need about 1/2 cup.  Set it aside.
If the Bean Thread hasn't soften, add in some hot water and drain.  This will make the bean thread soften faster.
Chop you should have about 2/3 cup then set it aside.
Peel and cut 1 medium size Carrot into strips, it should be around 1 cup. Then set aside

Peel and cut 1 small Jicama into strips about 1 cup. Put into a bowl add in 1/3 tsp. Kosher Salt.
Mix well and let it sit for about 15mins.  then rinse with water and squeeze out the excess water.
Set it aside.

Chop 1/2 of an Onion.  Put into a bowl and set aside.

You'll need 7oz. Pork, cut into small pieces and mince it.  You can also use ground Pork instead and skip this step.
Then set it aside.

Peel and devien 8 Large Shrimp. Mince it and set aside.

After you have every ready it's time to mix it together.

In a bowl add in the Carrots.  Add in the minced Pork. Add the minced Shrimp. Add in 2 tsp. minced Garlic.
Add the chopped Onions. Add the Jicama. Add the chopped Wood Ear Mushrooms. Add the Bean Thread.
Add 1/2 tsp. Kosher Salt. Optional for more flavor 1/3 tsp. Mushroom Seasoning. Add 2/3 tsp. Sugar.
Add some Black Pepper. Mix well.

To roll have some hot water add in some Soy Sauce.  This will give the rice paper some color and a nice soy sauce flavor.
Dip it in to soften the rice paper.  Place on a flat surface.  Add in some fillings.  Fold the sides and roll.
Repeat until you are done with all the fillings. If you're using a small size rice paper this recipe makes about 40 Egg Rolls.

Have your frying oil ready.  Add in the Egg Rolls.  Fry until crispy. Place on paper towel.
Serve with some Vegetables and Dipping Fish Sauce.

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