Chả Giò/Cha Gio (Vietnamese Spring Rolls)

Chả Giò, commonly referred to in Vietnam as paper rolls in the north part of the country and spring rolls in the south differ from many other common Vietnamese foods in that .

Ingredients

• 1lb of taro
• 20g of jelly ear, thinly sliced
• ½ cup of peeled mung beans
• ½ teaspoon of salt
• 2 carrots
• 1 teaspoon of ground black pepper
• 1/3 teaspoon of MSG
• 1 teaspoon of sugar
• Rice papers
• Cellophane noodles
• Dipping fish sauce

Directions:

 Taro and carrots: peel, wash and thinly minced

Jelly ear: soak in water, add a little salt, then wash and drain

Cellophane noodles: soak in hot water for 30 minutes until they’re very soft

Mung beans: soak in water until they’re soft, and then steam

In a large bowl, mix taro, carrots, mung beans, cellophane noodles and jelly ear. Add salt, sugar and MSG. Knead the mixture well to form a sticky filling.

Place a piece of rice paper on a clean tray. Dip your fingers in a bowl of warm water (Make sure your hands are clean) and run them over the entire rice paper to soften it. Place 1 tbsp. of the filling mixture in the top center of the rice paper, fold the rice paper over the filling, tuck in the sides, and then roll to form and cylinder about 3 inches long.

In a large frying pan, heat oil over medium heat. When the oil is smoking, gently put a few cha gio and slowly fry them until golden brown. Transfer them to a large dish lined with paper towel to absorb the oil. Repeat for the rest of the cha gio.

Serve with dipping fish sauce. Cha gio can be eaten along with fresh.

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