Vietnamese Spring Rolls

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             FOOD FUNNY
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Here's another good one from Freddie Johnson:

We went to breakfast at a restaurant where the "seniors' special" was
two eggs, bacon, hash browns and toast for $1.99. "Sounds good," my wife
said. "But I don't want the eggs."

"Then, I'll have to charge you two dollars and forty-nine cents because
you're ordering a la carte," the waitress warned her.

"You mean I'd have to pay for not taking the eggs?" my wife asked incredulously.

"Yes," stated the waitress.

"I'll take the special then," my wife said.

"How do you want your eggs?" the waitress asked.

"Raw and in the shell," my wife replied. She took the two eggs home and baked a cake.

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             TODAY'S RECIPE
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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.

Vietnamese Spring Rolls (Cha Gio)

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.

This sauce is served at virtually every meal and is the Vietnamese
equivalent to the Western custom of providing salt and pepper with every meal.

Nuoc Cham

2 cloves garlic, peeled
1 small, hot, red chili pepper, seeds and membranes removed
2 Tbs (30 ml) sugar
1/4 fresh lime, juice and pulp only
4 Tbs (60 ml) fish sauce*
2 to 4 Tbs (30 - 60 ml) water, according to taste

* Also known as nuoc mam, it is available in finer supermarkets and Asian specialty shops

Purists insist that the garlic and chili pepper be ground together in a
mortar and pestle, although acceptable results can be obtained by
processing all the ingredients in a food processor. The traditional procedure is as follows:

Combine the garlic and chili pepper in a mortar and mash with the pestle
until a paste is formed. Squeeze the lime juice into the paste, then
remove the pulp from the lime and add it to the mixture. Mash to a paste
again, and add the fish sauce and water, stirring to combine.
Makes about 1/2 cup (125 ml) to serve 4 to 6.

This vegetable platter is almost as common a sight on Vietnamese tables
as is the nuoc cham. An assortment of greens and sliced vegetables is
served alongside many traditional dishes, allowing the diners to serve themselves.

Vietnamese Vegetable Platter

1 head soft leaf lettuce, such as Boston or Bibb (not Iceberg)
1 cucumber
1 cup fresh mint leaves
1 cup fresh coriander (Chinese parsley)
1 cup fresh bean sprouts

Separate the head of lettuce into individual leaves, rinse, drain, and
set aside. Peel the cucumber partially, so as to leave stripes of green
skin down its length. Cut the cucumber in half lengthwise, and then
into thin slices, forming semicircles. Arrange the lettuce leaves in a
mound in the center of a platter. Arrange the mint, coriander, and bean
sprouts in mounds around the lettuce. Arrange the cucumber slices
around the edge of the platter, overlapping them slightly.
Received on Wed Jun 17 18:32:19 2009