Crab and Pork Egg Rolls(Cha Gio)
Crab And Pork Egg Rolls(Cha Gio) is an moderately easy dinner. Made with 1/2 lb. ground pork, 2 oz. cooked crab meat, 1/4 lb. carrot, shredded, 1/4 lb. onion, shredded and 1 tbsp. dried tree ears, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
🔗 Recipe adapted from RecipeNLG-Full
Soak tree ears in hot water until they inflate, about 5 minutes.
Drain, rinse well and chop.
Soak cellophane noodles with cold water until pliable, about 5 minutes.
Drain and with scissors, cut them into 2-inch lengths.
Mix pork, crab, carrot, onion, salt, pepper, m.s.g, egg yolk, tree ears and noodles in a large bowl.
Coat each rice paper wrapper with hot water by using pastry brush.
Allow to stand a few moments to soften.
Place a good tablespoon of filling mixture into a rice paper.
Fold it up neatly (use egg white to seal).
Deep-fry the folded rolls in oil at 350° to 375° immediately until golden brown.
Place browned rolls on end in colander to drain off oil.
Serve hot with nuoc mam dipping sauce or without.
🍷 Perfect Pairings
Complete your meal with these
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