Mrs. Le's Cha Gio (Spring Rolls)

Ingredients

Filling

• 1/2 cup finely chopped fresh chicken meat
• 1/2 cup rehydrated dried black fungus
• 1/2 cup cooked bean threads
• 1/2 cup chopped white onion
• 1/2 cup fresh crabmeat
• 1/2 cup raw chopped shrimp
• 1/2 cup shredded carrot
• 1/2 cup bean sprouts
• 1 egg
• fish sauce, to taste
• 1/4 teaspoon white pepper
• 8 sheets rice paper, round (or more, as needed)
• vegetable oil (for frying)
• assorted fresh vegetables, and herb platter to eat with spring roll (red leaf lettuce, mint, cilantro, basil.)

Nwoc Cham (Dipping Sauce)

• 1/4 cup shredded carrot
• crushed red pepper sauce, to taste (Tuong Ot Toi)
• 1 tablespoon lemon juice
• 1 teaspoon granulated sugar
• 1/2 cup boiling water
• fish sauce, to taste

Directions

1. 1

   For filling: In a bowl, mix together the chicken, black fungus, bean threads, white onion, green onion, crab meat, shrimp, carrots, bean sprouts, egg, fish sauce and white pepper. Set aside.

2. 2

   Dip each sheet of rice paper in warm water and place on a clean towel, just as you are ready to fill and roll.

3. 3

   Put sheet on a flat surface. Put about 1/4 cup filling across bottom 1/3 of rice sheet. Fold 1/3 of sheet on left side over mixture and repeat with the right side. Starting at the bottom, carefully roll up as tightly as possible. Place spring rolls on platter.

4. 4

   When all spring rolls are completed, heat 1 to 2 inches of vegetable oil in a wok or deep skillet to 350 degrees. Place spring rolls in the hot oil folded side down to keep them from breaking. Cook 2 to 4 minutes per side or until they are a golden brown and ends are brown indicating that the ingredients are done. Drain and serve immediately.

5. 5

   For dipping sauce: Put carrots, crushed red pepper sauce, lemon juice and sugar in a small serving bowl. Pour the boiling water over the ingredients. Add the fish sauce to taste. Stir to mix. Serve.

6. 6

   Makes about 8 spring rolls.