Cha Gio

* Exported from MasterCook II *

Cha Gio

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vietnamese Appetizers
Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tb tree ear mushrooms
1 cup Soaked -- roughly chopped
thread noodles
1 pound Ground pork
1/2 pound Chopped shrimp or crabmeat
1 Tb fish sauce
1 teaspoon Each salt & pepper(white)
2 Garlic cloves -- chopped
1/4 cup Each chopped red onion & -- chives
8 Rounds Rice paper
Beer
Mint -- basil & coriander

Lettuce leaves
Cucumber slices
-----DIPPING SAUCE-----
1/4 cup Minced garlic
1/2 cup Fish sauce
1/3 cup Lime juice
1 tablespoon Sugar
1 teaspoon Sa-te oil

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.

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

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

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.

Posted by Stephen Ceideberg; April 14 1991.

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