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Cha Gio (Vietnamese Rolls)


  • 2 cups Chinese cabbage, thinly sliced
  • teaspoon Kosher salt
  • cup Tree ear fungus
  • pound Bean sprouts
  • 2 tablespoons Soy sauce
  • 2 tablespoons Water
  • 2 teaspoons Cornstarch
  • 8 ounces Firm tofu
  • 1 tablespoon Oil
  • 2 Carrots, peeled and julienned cut
  • 1 small Onion, thinly sliced
  • 1 cup Bamboo shoots, julienned cut
  • 4 lrgs Rice-flour wrappers -or-
  • 16 Wheat flour wrappers
  • Oil for deep-frying
  • 16 smalls Lettuce leaves


  1. Place cabbage in a colander, and sprinkle with salt. Leave for 20 minutes, then rinse, drain, and pat dry. 
  2. Soak tree ear fungus in water for 10 minutes to rehydrate. 
  3. Remove string-like tails from bean sprouts. Mix together soy sauce, the water, and cornstarch. Slice tofu into strips 1/2 inch by 2 inches. 
  4. Heat oil in a wok or large skillet. 
  5. Add carrots, cabbage, tree ear fungus, onion, bean sprouts, and bamboo shoots. 
  6. Toss and cook over high heat for 1 to 2 minutes. 
  7. Add soy-co
  8. Reserve until all are completed. Pour oil in a wok or deep saucepan to a depth of 3 inches. 
  9. Heat to 370 degrees. Add one or two spring rolls at a time and cook for 2 minutes on the first side. 
  10. Turn and cook for 1 minute on the other side. 
  11. Drain on paper towels.
  12. Serving Ideas : Serve in a lettuce leaf.
  13. Yield: 8 servings.

Recieved this faboulous recipe from :
Foodista.com – The Cooking Encyclopedia Everyone Can Edit

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