Unicorn (Unicorn@Indenial.com)
Wed, 22 Sep 1999 06:06:26 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
I think I'll let the contributor of today's food funny introduce
himself:
My name is Rob Blanchard and I live in Alpine, Alabama. My wife reads
"The Chef" every day and saves and uses lots of great recipes. I on
the other hand read the jokes and eat the recipes she tries! I
thought I'd contribute this one in case you haven't heard it.
Two police officers respond to a crime scene behind a grocery store.
The homicide detective is already there. "What happened?" asks the
first officer. "Male, about twenty-five, covered in Raisin Bran and
dead as a doornail." "Good grief," says the second officer. "Didn't
we have one covered in Frosted Flakes yesterday? And Captain Crunch
last week?" "You're right. I'm afraid," said the detective as he
took a drag from his cigar, "this is the work of a cereal killer."
:::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
No Vietnamese banquet would be complete without these delicious little
spring rolls. Unlike Chinese spring rolls, which are larger and not
as crisp, these can be rolled in the morning and stored in the
refrigerator until it is time to fry them. They also keep well after
being fried in a warm oven for up to three hours.
Cha Gio (Vietnamese Spring Rolls)
For the filling:
2 oz (50 g) cellophane noodles
1 lb (500 g) ground pork
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 shallots, finely chopped
1 scallion (spring onion) finely
chopped, including the green part
A 6 oz (170 g) can of crab meat, drained
and picked over to remove cartilage
1/2 tsp (2 ml) freshly ground black pepper
For assembly and frying:
20 sheets dried rice papers* (banh trang)
A small bowl of water and a pastry brush
2 Tbs (30 ml) cornstarch mixed with
1/2 cup (125 ml) water
2 to 3 cups peanut oil
* Available in finer supermarkets and Asian specialty shops.
Soak the cellophane noodles in warm water for 20 minutes. Drain and
cut them into 1 inch (2 cm) pieces. Combine with the remaining
filling ingredients in a large bowl, stirring to mix well. Cut each
of the round rice papers in quarters. Using a pastry brush dipped in
water, brush a few pieces of rice paper and allow the water to soften
the rice paper. This should take one or two minutes. When the
wrappers are soft and transparent place about 1 teaspoon (5 ml) of the
filling towards the rounded edge of the wrapper. Fold the rounded
edge over the filling, then fold the sides of the wrapper over the
middle. Dab the edged of the wrapper with the cornstarch and water
mixture to act as glue. Continue to roll the wrapper so that you form
a cylindrical spring roll about 2+1/2 inches (6 cm) long and 3/4 of an
inch (2 cm) in diameter. The size may vary, but the best cha gio are
about the size of a man's little finger.
Heat the oil in a large heavy skillet or wok. Fry the spring rolls a
few at a time, turning as needed, until crisp and golden brown.
(Hint: These spring rolls tend to unwrap rather easily, so don't be
discouraged if a few need some coaxing to stay together. It helps to
place them in the hot oil with the seam side down.) Drain on paper
towels and keep warm in a warm oven if necessary.
Cha gio are traditionally eaten wrapped in a lettuce leaf along with
herbs from the vegetable platter, and dipped in nuoc cham which has
some carrot salad added. Makes about 80 spring rolls, to serve 12 to
16 as an appetizer, or 6 to 8 as a main dish.
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