Vietnamese Egg Rolls (Cha Gio)

Cha Gio better known to us Americans' as Vietnamese Egg Rolls. This is on the schedule for our next fundraising event.

RAM Electronics has a long history of employing a large population of Vietnamese workers. Through the years "CHA GIO" has been on the menu of many events. It has become a item that many enjoy.

On May 18th we will have a CHA GIO (Vietnamese Egg Roll) Sale. They will be sold for $1.00 each. As always, the proceeds go into our American Cancer Society Breast Cancer Fund.

P.S. Please give a donation if you do not wish to eat Cha Gio....

A CHA GIO RECIPE SIMILAR TO WHAT WE WILL BE SERVING

Vietnamese Egg Rolls (Cha Gio) Recipe

Ingredients:

1/2 lb. raw shrimp, minced
1/2 lb. lean pork, minced
1/2 lb. bean sprouts
2 medium carrots

, grated
2 to 3 shallots, minced, if desired
1 oz. cellophane noodles(bean threads)
1 pkg. round rice paper(available at Oriental markets)
2 eggs, beaten
Oil for deep frying
Shredded scallions for garnish, if desired
Lettuce leaves
Dipping Sauce(Nuoc Cham)
1 fresh red chili or 2 small dried chilies
2 large garlic cloves, peeled
5 t sugar
Juice and pulp of 1/4 unpeeled lime
1/4 c fish sauce(available at Oriental markets)
1/3 c water
1 T shredded carrot
1 T minced scallion

Directions:

In large bowl, combine shrimp, pork, bean sprouts, carrots and shallots; set aside.
Soak cellophane noodles in warm water about 15 minutes, until flexible; drain, cut into one-inch pieces and add to meat mixture. Toss until combined.

Run one sheet of rice paper quickly under tepid water, handling carefully because paper is very brittle. Place sheet on work surface and brush quickly with egg. Let stand a few seconds, until flexible. With very sharp knife, cut into quarters(or halves, if larger rolls are desired). Place one tablespoon filling on round edge of quarter piece; roll over once, then tuck in sides to enclose filling and continue rolling. If using halves, place about 1/3 cup filling on one end, roll once, tuck in sides and roll up. Continue filling and rolling until all filling is used. The egg will hold the rolls together. In wok or 10-inch frying pan, heat oil until a drop of water jumps on the surface. Fry about eight rolls at a time until golden brown, about 15 minutes. Drain on paper towels, garnish with scallions and serve with lettuce leaves and Nuoc Cham. Makes about 50 small or 30 large egg rolls.

Dipping Sauce (Nuoc cham)
If using fresh chili, remove seeds and membrane. In food processor or blender, combine chili, garlic, sugar, lime, fish sauce and water. Process or blend until well minced. Pour into serving dish and sprinkle with carrot and scallion. Makes about 3/4 cup