Sunday, March 20, 2011

CHA GIO (Vietnamese Egg Rolls)

This is a recipe from my friend who married one of our American soldiers in Viet Nam. This is one of her favorite family recipes (And they are very good!)

1 lb lean ground beef
1 lb lean ground pork
1/2 lb carrots, shredded
1 onion, minced
2 eggs, beaten
salt to taste
pepper to taste
1 pkg rice papers (found in the ethnic food section of most grocery stores)
warm water

Soak minced onion in a bowl of water and a little salt for 10-15 minutes.

Mix eggs, meats, and carrots. Drain onion and squeeze out excess water. Add onion to the meat mixture. Add salt and pepper; mix well.

Fill a large bowl 1/2 to 3/4 full of warm water. Dip rice papers, one at a time, in the warm water until wet. Place meat filling into the rice paper; roll up and seal.

Drop rolls into hot cooking oil and fry over medium heat until golden brown. Serve with rice, lettuce, and fish sauce.

2 comments:

Liana said...

These sound exactly like Filipino spring rolls...and yes, they are delectable!! Thanks for sharing! =)

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