Vietnamese traditional food: Cha gio
2 cloves garlic, minced
2 carrots, small dice
6 green onions, thinly sliced
1/2 head small cabbage, thinly sliced
4-5 Shiitake mushrooms, stems removed, diced
1 pound shrimp, shelled and deveined
4 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 pound crab meat
1 egg, white and yolk separated
1 package large Vietnamese Rice Paper (You can buy it in Vietnamese Market)
100 – 250 ml beer.
We recommend use this one.
1) Blanch cabbage and place into ice bath. Drain and squeeze out excess water. In a large bowl, mix together garlic, carrots, green onions and cabbage.
2) Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.
3) Add 2 tablespoons of filling in center of rice paper. Brush a little beer around the paper rice and fold the two sides to keep the mixture does not pour out when you roll and fry. In the end corner of paper rice, brush a little egg yolk before finishing roll to make it stick together.
4) Pour Olive or Vegetable Oil to the pan (2cm depth) with medium heat to waiting to boil. Next, deep fry the Cha gio (Vietnamese spring rolls) in at 350°F for 4-5 minutes or until golden brown. It is such one of not easy steps to process Vietnamese Dish recipes
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