Cha Gio Recipe

Step 1

Soak tree ears, set aside bean thread noodles. Chop pork to a finer consistency, put it in a bowl and add shrimp or crab, fish sauce, salt, pepper, garlic, onions and chives. Drain and dry the tree ears and add them. Add the bean thread noodles and blend thoroughly kneading with the hands.

Step 2

Brush the rice paper on each side with the beer and set aside.

Step 3

Cover with a cloth as you work. They take a minute or two to soften.

Step 4

Put a heaping spoonful of the filling across the bottom third of the rice skin. Tuck away from you twice. Fold the sides over, then continue to roll. Seal with beaten egg and cornstarch. Fry in oil heated to about 350F until golden. Serve with lettuce leaves, garnishes and dip sauce.

This is from the "Art of Asian Cooking" by Bruce Cost. I was fortunate to have taken classes from him in Berkeley.

Things You'll Need

  • 2 Tb tree ear mushrooms
  • 1c Soaked, roughly chopped bean thread noodles
  • 1lb Ground pork
  • 1/2lb Chopped shrimp or crab meat
  • 1 Tb fish sauce
  • 1ts Each salt & pepper (white)
  • 2 Garlic cloves, chopped
  • 1/4c Each chopped red onion & chives
  • 8 Rounds Rice paper
  • Beer
  • Mint, basil & coriander leaves
  • Lettuce leaves
  • Cucumber slices
DIPPING SAUCE:
  • 1/4c Minced garlic
  • 1/2c Fish sauce
  • 1/3c Lime juice
  • 1tb Sugar
  • 1ts Sate oil

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