Fried Pork and Crab Rolls Recipe

Fried Pork and Crab Rolls Recipe

(Chả Gİò Vietnamese Snack Recipe)

½ cup soaked cellophane noodles, soaked in water for about 30 minutes until soft

1 small onion, peeled and finely chopped

6 scallions, trimmed and finely chopped

250 g (8 oz) minced pork

185 g (6 oz) crab meat, frozen or canned

½ teaspoon salt

1 tablespoon fish sauce

¼ teaspoon ground black pepper

half packet Chinese spring roll wrappers

Oil for deep frying

Lettuce leaves

Fresh mint or parsley or fresh coriander (cilantro) leaves

Strips of cucumber

Nuoc cham (please refer to more Vietnamese recipes)

Method:

Drain and measure ½ cup of soaked cellophane noodles.  Cut into 2.5 cm (1 inch) lengths with a sharp knife.  Put into a bowl with the onion, scallions, pork, flaked crab meat (pick out any bits of bony tissue), salt, fish sauce and pepper.  Mix well.  Cut each spring roll wrapper in halves and put 2 teaspoons of filling on one end, shaping it into a neat roll.  Roll up, turning in the sides so that the filling is completely enclosed.  Moisten edge of wrapper with a little water or egg white to stick.  When all the rolls are made, heat oil in a wok and fry a few at a time on medium heat until they are crisp and golden.  Do not have oil too hot or the filling will not cook through.  Drain on absorbent paper.  To serve, wrap each roll in a lettuce leaf including a small sprig of mint, coriander or parsley and a strip of cucumber.  Dip in nuoc cham and eat right away.

Note:  One of the most popular snacks in Vietnam.  The Vietnamese rice papers are very difficult to buy, but it is worth trying the recipe using Chinese spring roll wrappers which are sold in many Oriental stores.