Crispy Spring Rolls (Cha Gio)

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. 1

   Combine the bean thread noodles, mushrooms, onion, carrots, and green onions in a mixing bowl.

2. 2

   Beat the eggs in a large bowl.

3. 3

   Mix in the fish sauce, garlic, salt, sugar, and black pepper.

4. 4

   Add the chicken and pork and using a fork, break up the meat, so it is thoroughly mixed with the seasonings.

5. 5

   Add the noodle mixture and mix well.

6. 6

   Combine the cornstarch and water in a small saucepan.

7. 7

   Bring to a boil over low heat and stir often to prevent sticking.

8. 8

   If mixture seems too thick, add more water.

9. 9

   This will be the "glue" to seal the edges of the wrapper.

10. 10

    Cut the wrappers in half diagonally.

11. 11

    You will have two equal triangles.

12. 12

    Starting with the longest side toward you, place about 2 tablespoons of filling on the bottom area of the triangle.

13. 13

    Using your fingers, mold the filling into a cylinder 2 inches long and 1 inch wide.

14. 14

    Fold the two pointed ends of the wrapper in and roll to enclose.

15. 15

    Dab a little cornstarch mixture along the edges (do not use too much "glue") and seal the roll.