Vietnamese spring rolls – cha gio / nem ran
350g minced pork
100g turnip ( bean sprouts, carrot, …maybe used) cut into thin strips
10g black wood-ears (wood fungus or wood ears), soaked until soft and chopped
10g translucent rice vermicelli or cellophane noodles, chopped
2 stalks spring onions, chopped
40 sheets ricepaper
salt, pepper, sugar
cooking oil for frying
Mixed fishsauce for dipping ( see recipe)
Put all ingredients except skins or rice paper in a large mixing bowl and blend well.
Adding a tablespoon of cornstarch will give the mixture a smooth texture, but this is optional. To adjust seasoning, boil a small nugget of mixture and taste. Adjust seasoning if necessary.
In a bowl of tepid water gently lower each sheet of ricepaper until soft and shake off excess water.
Very carefully, lay sheets on a clean chopping board. Place a heaped tablespoon of mixture on sheet or skin, roll over once, and fold in sides.
Roll over once more and tuck in firmly, patting the ends down. Finish making rolls as oil heats in the wok.
Gently lower each roll in the oil to deep fry—a few at a time until light brown and crisp.
Serve with fresh lettuce and mint leaves with mixed fishsauce
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