Fried Shrimp Rolls (Cha Gio Tom)

Fried Shrimp Rolls (Cha Gio Tom) Category Appetizers 
Views 265 
Ratings
Comments
Ingredients And Procedures

-------------------------------ACCOMPANIMENTS------------------------------- Nuoc Cham 1 bn Of mint

1 bn Of coriander

----------------------------------FILLING---------------------------------- 1 oz Cellophane (bean thread)

-noodles 4 oz Lean ground beef

4 oz Ground pork shoulder

4 oz Fresh or canned crabmeat,

-picked over and drained 4 Shallots, minced

4 Garlic cloves, minced

1/2 md Onion, minced

1 c Fresh bean sprouts

2 tb Nuoc mam (Vietnamese fish

-sauce) 1/4 ts Freshly ground black pepper

1 Egg

---------------------------ASSEMBLING AND FRYING--------------------------- 1/2 c Sugar

24 Rounds of rice paper (banh

-trang) each 8 1/2 inches -in diameter. 24 Raw medium shrimp, peeled

-with tail section -attached, deveined Peanut oil, for frying And just when you thought it couldn't get any better, along comes a recipe for Fried Shrimp Rolls!!! These triangular little goodies are great when served alongside Cha Gio. These are *really* good! Prepare the Nuoc Cham. Wash and dry the mint and coriander leaves. Set aside. Prepare the filling: Soak the noodles in warm water for 30 minutes. Drain. Cut into 1-inch lengths. Assemble the rolls: Fill a mixing bowl with 4 cups of warm water and dissolve the sugar in it. Rice paper is quite fragile. Work with only 2 sheets at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling. Immerse 1 sheet of rice paper into the warm water. Remove and spread flat on a dry towel. Soak a second sheet of rice paper and spread it out without touching the other round. The rice papers will become pliable within seconds. Fold up the bottom third of each round. Place 1/2 tablespoon of the filling in the center of the folded-over portion. Place 1 shrimp in the filling, leaving the tail section extended over the fold line. Top the shrimp with an additional 1/2 tablespoon of filling and press into a compact triangle, forming a point where the tail extends (it is important that the filling be flat so it can be wrapped entirely and tightly). Fold the sides over to enclose the filling, then fold the remaining sides over to seal the compact triangle. The completed roll resembles a triangle with a handle. Fill the remaining wrappers in the same manner. Fry the rolls: If possible, fry in 2 skillets. Pour 1 to 1 1/2 inches of oil into each skillet and heat to 325 degrees Fahrenheit. Add a few rolls to each skillet; don't let them touch or they will stick together. Cook over moderate heat for 10 to 12 minutes, turning often until crisp and golden brown. Drain the rolls on paper towels. Keep warm in a low oven while frying the remaining rolls. Serve the shrimp rolls as an appetizer with the Nuoc Cham, mint and coriander leaves. NOTE: These rolls may be cooked in advance then reheated in a 350F oven for about 20 minutes, or until crisp. Yield: 24 shrimp rolls. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideberg; March 27 1991.

Rate this recipe!
1   2   3  4   5  
Post a comment
Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

Comments :


Click