
Crispy Spring Rolls (Cha Gio)
A delicious thai dish. Gluten-free friendly. Dairy-free option.
Total Time
100 min
Serves
4
Rating
0.0 (0)
Ingredients
- 1 ounce dried bean thread noodles
- soaked in hot water for 30 minutes
- drained
- and cut into 1/2-inch pieces with a scissors (about 2/3 cup)
- 1 tablespoon dried tree ear mushrooms
- soaked in hot water for 30 minutes
- drained
- and stems trimmed and chopped with a scissors
- 2/3 cup finely minced yellow onion
- 2 carrots
- grated
- 3 green onions
- thinly sliced
- 2 eggs
- 2 tablespoons fish sauce
- 1/2 tablespoon minced garlic
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 1/2 teaspoon ground black pepper
- 1/2 pound ground chicken
Instructions
- 1
Combine the bean thread noodles, mushrooms, onion, carrots, and green onions in a mixing bowl.
- 2
Beat the eggs in a large bowl.
- 3
Mix in the fish sauce, garlic, salt, sugar, and black pepper.
- 4
Add the chicken and pork and using a fork, break up the meat, so it is thoroughly mixed with the seasonings.
- 5
Add the noodle mixture and mix well.
- 6
Combine the cornstarch and water in a small saucepan.
- 7
Bring to a boil over low heat and stir often to prevent sticking.
- 8
If mixture seems too thick, add more water.
- 9
This will be the "glue" to seal the edges of the wrapper.
- 10
Cut the wrappers in half diagonally.
- 11
You will have two equal triangles.
- 12
Starting with the longest side toward you, place about 2 tablespoons of filling on the bottom area of the triangle.
- 13
Using your fingers, mold the filling into a cylinder 2 inches long and 1 inch wide.
- 14
Fold the two pointed ends of the wrapper in and roll to enclose.
- 15
Dab a little cornstarch mixture along the edges (do not use too much "glue") and seal the roll.