VIETNAMESE SPRING ROLL (CHA GIO)
- 1 pound of pork chops (about 4 chops)
- 8 ounce-bag of medium-size shrimp, uncooked and peeled
- 1 white or yellow onion
- 1 20 oz package of spring roll wrappers (rice paper) Peanut oil
1. Chop onion in half. Then slice into 1/4- to 1/2-inch pieces.
2. Cut pork chops into 3/4-inch pieces. One pork chop should make at least 16 pieces.
3. Take spring roll wrapper and wet both sides with cool water. Place wrapper on a clean non-stick surface, like a countertop or on a plate.
4. Place one to two slices of pork, 1 shrimp and a few pieces of onion into wrapper. Fold bottom of wrapper 1/5 the way up, with the mix tucked in. Then fold sides of wrapper. Roll together, like you would a burrito. Continue to make spring rolls until desire amount.
5. Heat oil to a medium-high temperature.
6. Fry spring rolls in oil until lightly golden brown on one side (about 2-3 minutes), then flip to cook other side. Be careful to not overstuff the pan, as the spring rolls will stick.
7. When finished frying, place spring rolls on cooling rack, with newspaper underneath to absorb oil.
These spring rolls taste great alone, but do pair well with soy sauce or sweet and sour dipping sauce. To reheat, bake spring rolls on cookie sheet for 10 minutes in 350 degree-oven.
YIELD: ABOUT 30 TO 45 SPRING ROLLS.
- 3 cups of uncooked rice
- 3 eggs
- 1 onion, chopped
- 1 pork loin, marinated and cooked in Chinese BBQ mix or canned ham (not spam)
- 1/2 cup salad shrimp
- 1 cups of frozen peas and carrots
- 1 Tbsp oil
- Salt and pepper to taste
1. Prepare rice as indicated on package. Set aside.
2. Heat oil in large skillet or pot. Sauté onions until translucent.
3. Whisk onions and add to onion mix. Add peas and carrots. Scramble mixture.
4. Add pork or ham and shrimp to mix. Then, fold in cooked rice.
5. Add salt and pepper to taste. (You can use soy sauce, but if so, omit the salt. Soy sauce has plenty of sodium.)
YIELD: About 6 servings
SWEET AND SOUR SAUCE
- 1 cup sugar
- 1/3 cup vinegar
- 2/3 cup water
- 1/4 cup ketchup
- 2 Tbsp soy sauce
- 2 Tbsp cornstarch
- 3 Tbsp water
1. Combine sugar, vinegar, 2/3 cup water, ketchup and soy sauce together in medium saucepan. Boil.
2. Remove from heat.
3. Mix together cornstarch and remaining water. Gradually stir into saucepan mix.
4. Continue stirring until mix thickens
NOTE: I like to add pineapple juice or tidbits to this mix, if I have any on hand. It gives the sauce a little bit more personality. Also, this recipe stores well in the fridge, but I would recommend using within a month.
YIELD: About 2 cups of sauce