CHA GIO (Vietnamese Imperial Rolls)
Updated: Jul 31, 2020
MEAT MIXTURE FILLING
1-pound ground pork
½ pound shrimps (cooked or uncooked), finely chopped
¼ cup rehydrated dried black mushrooms, finely chopped (soak in warm water for at least 15 minutes)
1 medium jicama, finely chopped
1 medium carrot, finely chopped
½ cup cooked or rehydrated vermicelli/noodles--- you can chop if you wish (soak in warm water for at least 15 minutes, or per instructions on package)
salt and ground black pepper for seasoning
Rice Wrappers (or Egg Roll Wrappers)
Combine all ingredients in a large bowl, making sure that you break up ground pork into small bits.
Season with salt and ground black pepper.
Dip rice wrapper briefly in a bowl of water (to be pliable and easy to roll). Lay on top of a clean tea towel.
Spoon 2-3 tablespoons of the mixture and spread on top-center of the rice wrapper (top-center is most adjacent to you).
Roll rice wrapper until just about halfway of center, then fold in the side corners to cover and secure filling mixture.
Continue to roll until you reach the end of the rice wrapper. Make additional rolls in the same manner.
Deep fry the rolls. Using a wok or a large and deep saucepan, heat oil (I use rice bran cooking oil for deep frying) to 325 degrees Fahrenheit.
Fry the rolls in small batches. Careful when you deep fry the rolls. They tend to stick together so make sure they are inches away from each other. Also, it takes a bit longer to fry these rolls when using rice wrapper--- use medium heat so they do not burn, and the filling is cooked.
4-6 tablespoons water (you may use warm water)
2 tablespoons fish sauce
1-2 freshly squeezed lime juice
1.5-2 tablespoons sugar
1-2 Thai chile, chopped
1 clove garlic, minced
Mix ingredients together in a small bowl until well incorporated. You can simmer this in a small sauce pot until sugar is melted.
Serve with Red leaf lettuce, cilantro, fresh mint leaves, cooked vermicelli/noodles.