Cha Gio

Course : Seafoods
Serves: 1
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2 tablespoons tree ear mushrooms
1 cup soaked -- roughly chopped
1 package thread noodles
1 pound ground pork
1/2 pound chopped shrimp or crabmeat
1 tablespoon fish sauce
1 teaspoon salt and pepper -- (white)
2 cloves garlic chopped
1/4 cup chopped red onion and -- chives
8 sheets rice paper
1 bottle beer
1 bunches mint -- basil and coriander
1 medium lettuce leaves
1 medium 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

Preparation / Directions:

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.

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