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LOCATION: Recipes >> Asian >> Spring Rolls 01

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SPRING ROLLS (CHA GIO)

2 oz cellophane noodles, soaked for 20 minutes, drained, cut into 1" lengths
1 lb ground pork
1 large onion, chopped finely
1 piece tree ears (black fungus), soaked for 10-15 minutes, cut finely
3 cloves garlic, finely chopped
3 green onions, finely chopped
1 sm can crab meat
raw bean sprouts (optional)
pepper
salt
sugar
dash light soy sauce
20 sheets of dry rice paper
4 eggs, well beaten

Combine all ingredients except for rice paper and eggs in a bowl
and set aside.

Soak a piece of dry rice paper in warm water to soften, dry on
paper towels, then paint beaten egg over the sheet. Put samll
portion of filling on rice paper and wrap up. Place open end facing
down to allow it to seal properly. Fry till golden brown. Enjoy.


Nuoc Cham Sauce

1 clove garlic
1/2 fresh red chilli, finely chopped
2 tsp sugar
1/8th fresh lime (juice)
2 Tb of fish sauce
21/2 Tb of water (or more to taste as preferred)

Peel the garlic. Remove seed from above chilli and mix all together.
Put lime juice and water. Add fish sauce and for garnishing. May
add julienned carrots to sauce.

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