Will the real egg roll please stand up?

I’m sorry to say that the egg roll   

going by the name of

 "Yen’s Vietnamese Egg Roll"

 in the April 19th post,is,in fact,

 an imposter! 

It is not Yen’s Egg Roll, nor has it ever BEEN Yen’s Egg Roll!   It is a Chinese Egg Roll! 

“That’s not MY recipe!" said my sister-in-law, Yen. "It has soy sauce in it!”  

Now how that recipe ever got into my files under Yen's name is a mystery.  Let's just blame my sister Marcia!

The good news is, we now have the original, tried and true recipe for Cha Gio (pronounced something like "Ji'-ya"with the long i sound).  And they are spring rolls - not egg rolls.

Yen occasionally makes these with a mixture of shrimp and pork. The recipe below is just pork.

Let me just say that once you get going on wrapping up these little guys, you'll never want to stop!  :)

Cha Gio

(Vietnamese Spring Rolls)

Makes 100 spring rolls

These ingredients are readily available in Asian supermarkets

2 lbs ground pork

2 small onions finely chopped

1 c. eartree mushrooms drained and chopped after soaking overnight in cold water  

1 cup of clear noodles drained, after soaking rinse with water and cut to a smaller length

1 egg

1 TB cornstarch

1/2 lb. bean sprouts

Salt & pepper
1 tsp. sugar
1 tsp. accent 

For wrapping:

1 extra egg, stirred with fork for sealing egg rolls

1 package spring roll wrappers – TYJ Spring Roll Pastry “Spring Home” brand recommended.

For serving:

Lettuce leaves, mint leaves, and Vietnamese dipping sauce (Nuoc  Cham).

Mix all ingredients together.  Place spring roll wrapper on a plate.  Place less than 1 tablespoon of filling near the edge of one corner.

  

Fold corner over filling, turn in both sides.  Wrap up roll.  Dab egg onto corner, then seal.

Check out this demo that Yen was trying to do for me.

WARNING: The audio portion is an example of real life with THE SISTERS!

Fry spring rolls in a generous amount of oil on medium high.  Make sure oil is hot before adding the rolls.  Keep turning them as they fry to a golden brown in about 5-8 minutes. 

 

 

Wrap a piece of lettuce and mint around the spring roll and dip into sauce.

This past Memorial Day, we had a marathon spring roll wrapping party under the tutelage of Yen.

We made - no lie - about 200 spring rolls!

Marcia's dutifully holding up the spring roll wrapper for picture taking.

Here's my sister Dottie who is
serious about the task before her.

We made one batch...

After another...

After another...

And here is what the finished product looks like.  All crispy brown and ready to eat!

If you make them, I hope you like them as much as we do. Happy wrapping!

Anita

Comments? E-mail me at ykconnection@gmail.com