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  • Cha Gio Egg Rolls

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    Cha Gio Egg Rolls
    Servings: 6
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 1 single bundle cellophane noodles
    • 2 pcs tree ear shredded or possibly fungus
    • 1 pound pork, grnd
    • 2 ounce sm. shrimp, grnd
    • 1 sm. onion, minced
    • 2 or possibly 3 green onions (minced)
    • 2 carrots, shredded
    • 2 large eggs
    • Salt, pepper, sugar to taste
    • 1 pkg. Lumpia wrappers (25), thawed
    • 2 cloves garlic, crushed
    • 1 teaspoon crushed red pepper flakes
    • 3 T sugar
    • 2 T fresh lime juice
    • 4 T fish sauce
    • 1 c. water

    Directions

    1. Soak noodles in hot water till soft. Drain; cut in 1/2 inch pcs. In large bowl add in all ingredients; mix well just like making meat loaf (same texture).Separate Lumpia wrappers (keep under damp towel so will not dry out). Lay wrapper on flat surface. Dipping your fingers in water, pat water around edges of wrapper so it's moist.
    2. Put a spoon of meat mix (good tbsp) on end of wrapper. Roll wrapper over meat a couple turns, wrapping nice and tight. Turn sides in and roll up in a roll. Then deep fry medium heat till golden. Drain on paper towel and dip in fish sauce to eat.
    3. Put together all ingredients in small bowl. Stir to dissolve sugar. If too salty or possibly too strong, add in little more water and stir. Will keep in refrigerator in tightly covered glass container.

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