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Vietnamese Food

VIETNAMESE RECIPIES  |  VIETNAMESE SAUCES
1 - Vietnamese Spring Rolls (Chả Giò Việt Nam)1 serving
Ingredients
FILLING:
  • 2 oz Cellophane noodles, -soaked in warm water for -20 minutes, then drained -and cut into 1-inch lengths 
  • 1 lb Ground pork
  • 1 lg Onion, finely chopped
  • 2 tb Tree ears, soaked in warm -water for 30 minutes, then -drained and finely chopped
  • 3 Cloves garlic, finely -chopped
  • 3 Shallots or white part of 3 -scallions, finely chopped
  • 1 cn (7 ounces) crabmeat, -cartilage removed and meat -flaked with fingers
  • 1/2 ts Freshly ground black pepper
PREPARATIONS FOR ASSEMBLING:
  • 20 Sheets dried rice papers -(bánh tráng)
  • 4 Eggs, well beaten
  • 2 c Peanut oil
ACCOMPANIMENTS FOR SERVING:
  • Basic Vegetable Platter
  • Carrot Salad
  • Double recipe of sauce (make from fish sauce)
DIRECTIONS:
Combine the filling ingredients in a bowl and set aside.

Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint the beaten egg over the entire surface of each of the pieces. Before filling, wait for the egg mixture to take effect, softening the wrappers; this takes about 2 minutes. When you become adept at this, you can work on several wrappers at a time.

When the wrapper looks soft and transparent, place about 1 teaspoon of filling near the curved side, in the shape of a rectangle. Fold the sides over to enclose the filling and continue to roll.

After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes, until a lovely golden brown. (This is Bach's special method of keeping spring rolls crisp).
TO SERVE THE SPRING ROLLS, PROCEED AS FOLLOWS:
Arrange the ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the cucumber slices) according to the directions preceding. Have ready the carrot salad and a bowl of sauce. Each person has a bowl into which he places a bit of lettuce, 2 or 3 mint leaves, some coriander, and 2 cucumber slices. Each person then adds 1 or 2 spring rolls to his bowl, sprinkles with the sauce, and eats the spring rolls and vegetables together, using chopsticks or a fork.

Additional carrot salad may be added to taste.

Another very popular serving method calls for placing the vegetables on a lettuce leaf, adding the spring roll, and rolling it into a cylinder. Holding the cylinder with his fingers, each diner then dips it into his own small bowl of sauce (make from fish sauce).

NOTE: We have found that frying the spring rolls in peanut oil keeps them crisper than frying in any other oil.
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