Cha Gio, Vietnamese crispy springroll.

[jeff]

This recipe makes 25 rolls.

1 package of spring roll wrappers
1.25lbs ground pork
1 bunch (around 2oz), cellophane noodles/bean threads/rice stick
2 med size carrots
1 small onion
1/2 of a small jicama
1 oz dried fungus mushroom
1 and 1/2 tsp salt
1 tsp ground pepper
1 tsp sugar
1 egg
1 tsp water

For Sauce

1 TBS White vinegar
1 and 1/2 TBS Fish sauce
1 TBS Sugar
2 TBS Water
1/3 tsp chili sauce Amazon.com: Huey Fong Sriracha Hot Chili Sauce (28oz): Gourmet Food

Start off by placing the dried noodles in a bowl of hot water for 10 minutes
also place the dried mushrooms in another bowl of hot water for 10 minutes

Cut noodles into 1" pieces, dice the onion into very small pieces, place both in a mixing bowl,

Using a food processor with blade attachment, chop the jicama and mushroom till they're both in small pieces, then using the grating attachment, grate the carrots, once done, add to the mixing bowl with the onions and noodles.

Add salt, pepper, sugar,and ground pork, mix thoroughly using your hands.

set mixture aside,

In a small bowl, mix egg with the water. set aside.

Remove the spring rolls from the wrapper and separate each one, it will make it easier to handle later.

Set 1 spring roll wrapper on the counter, place about 2 tbs of filling on the lower part of the wrapper (see pictures) and roll as pictured, make sure you put the egg wash on the tip of the spring roll to help seal it (see picture)

Deep fry spring rolls in 350o oil for about 5-8 minutes, keep an eye on them and cook them till they have a nice golden color.

NOTES

If you're doing them for a later time, cook them about halfway (2-3 minutes) then remove them from the oil, later on when ready to use, place them back in the oil till golden brown.

The mixture does contain raw pork, if you have any doubt whether the pork is done or not, use a thermometer, it's the only way to know for sure.

You might wonder why you don't just throw the onion in the food processor, the processor is a bit violent and can cause the juices in the onion to come out, this could make for a wetter then desired mixture.

[jeff]

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