Vietnamese Eggroll
Vietnamese Eggroll (Cha Gio)
1 pound ground pork
1/2 pound shelled shrimp or 1 can crab meat
1 small white onion
1/4 jicama
Several dried mushrooms
Pinch of bean threads
1 carrot, sliced into threads
Pinch of salt and pepper
1 egg
Dash of monosodium glutamate
1 package rice paper
Soak mushrooms to soften and then slice into threads.
Mix all
ingredients except rice paper, together thoroughly.
Dampen both
sides of rice paper for easy rolling.
Put the filling in the middle
of the rice paper and fold two opposite corners together, then roll
it.
To get a nice looking roll, you must wrap it carefully.
Warm about one inch of oil in a large fryer over high heat.
When
oil is hot, add rolls and turn heat down to medium (the oil should
just cover the rolls).
Be sure to check and turn the rolls often to
avoid overcooking.
Fry rolls until golden brown, then place on rack
to drain the excess oil.
