Vietnamese Spring Rolls-Cha Gio Recipe

Ingredients

• 2/3 lb Ground Pork
• 1/3 lb Cooked Crab Meat, picked clean, or coarsely chopped Raw Shrimp

• 1 Medium (2/3 Cup) Yellow Onion, minced and squeezed gently to remove excess liquid
• 1 Taro/Yam Root, peeled and finely grated (about 1 cup) or 1 cup grated carrots
• 1 1/2 oz (50 g) Cellophane Noodles (Bean Thread), soaked in hot water for 30 minutes, drained and cut into 1 1/2-inch pieces

• 3 Scallions, cut into thin rings

• 6 Dried Wood-Ear Mushrooms, soaked in hot water for 30 minutes, drained, trimmed chewy stems and finely chopped (about ¼ cup)

• 2 Tbsp Fish Sauce

• 2 tsp Minced Garlic

• ¼ tsp Sea Salt

• 2 tsp Sugar
• 
3/4 tsp Ground Black Pepper

• 2 Large Eggs, lightly beaten


• 2 quarts Warm Water
• 2 Tbsp Sugar

• 30 (6 or 8-inch) Dried Rice Paper Rounds, plus extras

• Vegetable Oil for deep-frying
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