Mrs. Le's Cha Gio (spring Rolls)

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• 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 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 pepper
• 8 sheets rice paper, round (or more, as needed)
• vegetable oil (for frying)
• assorted fresh vegetable, and herb platter to eat with spring roll (red leaf lettuce, mint, cilantro, basil.)
• 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

Recipe

• 1 for filling: in a bowl, mix together the chicken, black fungus, bean threads, onion, green onion, crab meat, shrimp, carrots, bean sprouts, egg, fish sauce and pepper. set aside.
• 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 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 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 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 makes about 8 spring rolls.