• Fried Shrimp Rolls (Cha Gio Tom)

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    • Nuoc Cham
    • 1 bn Of mint
    • 1 bn Of coriander
    • 1 ounce Cellophane (bean thread) noodles
    • 4 ounce Lean grnd beef
    • 4 ounce Grnd pork shoulder
    • 4 ounce Fresh or possibly canned crabmeat, picked over and liquid removed
    • 4 x Shallots, chopped
    • 4 x Garlic cloves, chopped
    • 1/2 med Onion, chopped
    • 1 c. Fresh bean sprouts
    • 2 Tbsp. Nuoc mam (Vietnamese fish sauce)
    • 1/4 tsp Freshly grnd black pepper
    • 1 x Egg
    • 1/2 c. Sugar
    • 24 x Rounds of rice paper (banh trang) each 8 1/2 inches in diameter.
    • 24 x Raw medium shrimp, peeled with tail section attached, deveined Peanut oil, for frying


    1. And just when you thought it couldn't get any better, along comes a recipe for Fried Shrimp Rolls!!! These triangular little goodies are great when served alongside Cha Gio. These are*really* good!
    2. Prepare the Nuoc Cham. Wash and dry the mint and coriander leaves.
    3. Set aside.
    4. Prepare the filling: Soak the noodles in hot water for 30 min.
    5. Drain. Cut into 1-inch lengths.
    6. Assemble the rolls: Fill a mixing bowl with 4 c. of hot water and dissolve the sugar in it. Rice paper is quite fragile. Work with only 2 sheets at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling.
    7. Immerse 1 sheet of rice paper into the hot water. Remove and spread flat on a dry towel. Soak a second sheet of rice paper and spread it out without touching the other round. The rice papers will become pliable within seconds.
    8. Fold up the bottom third of each round. Place 1/2 Tbsp. of the filling in the center of the folded-over portion. Place 1 shrimp in the filling, leaving the tail section extended over the fold line.
    9. Top the shrimp with an additional 1/2 Tbsp. of filling and press into a compact triangle, forming a point where the tail extends (it is important which the filling be flat so it can be wrapped entirely and tightly). Fold the sides over to enclose the filling, then fold the remaining sides over to seal the compact triangle. The completed roll resembles a triangle with a handle. Fill the remaining wrappers in the same manner.
    10. Fry the rolls: If possible, fry in 2 skillets. Pour 1 to 1 1/2 inches of oil into each skillet and heat to 325 degrees Fahrenheit.
    11. Add in a few rolls to each skillet; do not let them touch or possibly they will stick together. Cook over moderate heat for 10 to 12 min, turning often till crisp and golden. Drain the rolls on paper towels.
    12. Keep hot in a low oven while frying the remaining rolls.
    13. Serve the shrimp rolls as an appetizer with the Nuoc Cham, mint and coriander leaves.
    14. NOTE: These rolls may be cooked in advance then reheated in a 350F oven for about 20 min, or possibly till crisp.
    15. Yield: 24 shrimp rolls.

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