Cha Gio (Fried Pork and Crab Rolls)
Vietnamese
Makes 24

INGREDIENTS

1/2 cup soaked cellophane noodles
1 small onion, finely chopped
6 spring onions, finely chopped
8 oz. pork, minced
6 oz. crab meat, frozen or canned
1/2 teaspoon salt
1 tablespoon fish sauce
1/4 teaspoon ground black pepper
Half packet Chinese spring roll wrappers
Oil for deep frying
Lettuc leaves
Fresh mint or parsley or fresh coriander leaves
Strips of cucumber

COOKING METHOD

Soak small amount of cellophane noodles in hot water for 10 minutes, then drain and measure 1/2 cup.

Cut into 1-inch lengths with sharp knife.

Put noodles into bowl with onion, spring onion, pork, flaked crab meat, salt, fish sauce, and pepper. Mix well.

Cut each spring roll wrapper in halves and put 2 teaspoons of filling on one end, shaping it into a neat roll.

Roll up, turning in the sides so that filling is completely enclosed.

Moisten edge of wrapper with a little water or egg whites so as to allow it to stick.

When rolls are made, heat oil in a wok and fry a few at a time on medium heat. Deep fry until crisp and golden.

Drain on absorbent paper. Serve.