These traditional Vietnamese spring rolls or Cha Gio were originally made for royalty, hence the nickname ‘Imperial Rolls’. The combination of ingredients not only makes for a scrumptious dish, but also ensures that the spring rolls are healthy and have a good balance of the yin and the yang.
These Vietnamese spring rolls are wheat-free and can be served anytime. They are good as appetizers during main meals and perfect as snacks. The minced pork may be substituted with either minced chicken or minced duck, depending on what you prefer.
This recipe serves 6.
- ¾ lb lean minced pork
- ½ lb peeled, deveined and minced shrimps
- 4 oz crab meat
- ¾ cup finely chopped carrots
- 6 finely chopped medium sized shallots or small onions
- 3 minced cloves of garlic
- 3 dried wood ear fungus
- 3 oz dried glass noodles or soh hoon
- 1 egg white
- 3 tbsp fish sauce
- 1 tbsp ground white pepper
- 1 tsp sugar
- ½ tsp salt
- Soak the dried wood ear fungus in water for about 20 minutes or until soft. Cut out and discard he middle bit of the wood ear fungus if it is hard. Chop it into thin slices.
- Soak the soh hoon or dried glass noodles in water for about 20 minutes or until soft. Drain the noodles and cut them into 3 inch lengths.
- Combine all the above ingredients, and make sure everything is mixed well. This is how it should look.
- I will now show you a step by step method for wrapping up this delicious Vietnamese Spring Rolls.