Ingredients:

-1/2 C cellophane noodles, soaked until soft, then chopped to 1/2 inche length
-1/2 C dried tree ears (wood fungus or wood ears), soaked until soft and chopped
-1 lb shrimp shelled, deveined, mashed
-1 C crab meat or imitation crab meat
-1 C water chestnuts or jicama, chopped
-1/2 C chopped onion and squizzed off excess juice
-1/2 C chopped carrots
-1 tsp pepper and salt to taste
-1 egg, lightly beaten + 1 yoke
-1 egg white
-20-25 sheets bánh tráng - rice paper
-vegetable oil for deep frying

*Make sure all ingredients are dry to prevent chả giò from being broken when frying!

Preparation:

1. Put all ingredients except the LAST THREE INGREDIENTS (rice papers, egg white, and vegetable oil) in a large mixing bowl and mix well.

2. To adjust seasoning, cook a small nugget of mixture in microwave and taste. Adjust seasoning if necessary, but remember to season it a little less salty than the taste you prefer because the rice paper already has salt and chả giò will be dipped in dipping sauce when eating.

3. Mix hot water and 1 can of beer in a big bowl OR 1/2 hot water and 1/2 vinegar to make chả giò crispy.

4. One at a time, immerse one bánh tráng sheet in this solution to soften it for handling. Work with only 4 sheets of rice paper at a time. Quickly remove it and spread flat on a clean plate or tray. Use towel paper to dry off excess water. Let it dry for a few seconds before filling. Warm the dipping solution in microwave oven later, if necessary.

5. Place a heapful tablespoon of ingredients on bánh tráng, roll over once, and fold in sides. Roll over once more and tuck in firmly, patting the ends down and use the egg white as "glue" to keep the flap closed.

6. Finish making rolls and pour 1 to 1 1/2 inches of oil into skillet and heat to 325F. Add rolls to skillet one at a time when the oil is hot, not boiling. Rolls are placed one layer in skillet. Do not crowd or let them touch, or they will stick together.

7. Remove the rolls with tongs and drain on paper towels. Keep warm in a low oven while frying the remaining rolls.

*TIPS: To make chả giò crispy longer, fry them twice. Deep fry chả giò for 5 minutes or so, then cool them and freeze them. When ready to eat, just take them out of the freezers and immediately deep fry in hot oil until golden or about 10-15 minutes.

Serve with fresh lettuce. cilantro, and mint leaves with nước chấm - dipping sauce

Ingredients for nước chấm:

• Make a mixture of very strong limeade with sugar, lime juice, and water. Add 1 T of vinegar if you want to keep the sauce for a couple days
• Gradually add fish sauce until the mixture become sweet, sour, and a bit salty
• Add chopped garlic and fresh chopped chilies as desired and garnish with fine shredded carrots.
  
  *How to make chả giò 1
  *How to make chả giò 2
  
  
  
  
  
  
  
  
  
  

chả giò

bánh tráng - rice papers

cellophane noodles