Vietnamese Spring Rolls (Cha Gio)


Vietnamese Spring Rolls (Cha Gio)

Ingredients
1/2 cup of Crab Stick (tear into small pieces)? | 150 g of ground pork | 1 cup of vermicelli (soaked in water until soften, cut short) | 1 tbsp of inced garlic | 1/2 cup of shredded carrot | 2 tsp of soy sauce | 2 tsp of sugar | 1 pack of Vietnamese rice paper | 100 g of bean sprouts | 1/4 cup of shredded ear mushroom | 1 tbsp of flavored sauce | 2 tbsp of vegetable oil for pan frying | Vegetable oil for deep frying | Water 

Direction
1. Heat oil in a pan; fry garlic until golden brown, add ground pork and stir fry until medium cooked. Add carrot and ear mushroom. Stir fry together.
2. Season with soy sauce and sugar. Add Crab Stick, vermicelli and bean sprouts. Stir fry then set aside.
3. Soften Vietnamese rice papers with water and place on flat container. Put the filling in the moist rice paper, fold the rice paper over the filling and roll. Deep fry the spring rolls till golden brown, then drain the oil. Serve with sauce.

Ingredients for Sauce
“WASABI-O” Wasabi Paste | 3 tbsp of sugar | 1 tbsp of coconut juice | 2 tbsp of pounded red chilies | 1/4 tsp of salt | 2 tbsp of vinegar | 1/4 cup of scrape carrot and radish

Direction?
Mix sugar, coconut water and salt together. Stir to dissolve sugar, add vinegar and boiled. Add red chilies and simmer for a moment then set aside. Add radish and carrot, stir until blended. Top with “WASABI-O” Wasabi Paste.

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