- 1 lb ground pork or pork roast
- 1 lb of shrimp, shelled and chopped
- 3 carrots, julienne
- 1 white onion, finely diced
- 1/2 jicama, julienne
- 1 bundle of cellophane noodles, reconstitute in warm water
- 1 egg
- Salt and Pepper
- Menlo Wrappers
- 1 Egg White, to seal wrappers
- Vegetable or Olive Oil to fry
- 1 Package of Rice Noodles
- Cilantro and Romaine Lettuce to garnish
- 3 Chopped Scallions plus leftover frying oil
Mix all contents together in a bowl.
- 1/4 Cup Sugar
- 1/4 Cup White Vinegar
- 1 Cup of Water
- 1/2 Cup of Fish Sauce
- 1/2 tablespoon of crushed red pepper
- 1 Garlic Clove, finely diced
Roll the Rolls :: Spoon about 1 tablespoon of filling onto the bottom center of the wrapper leaving about a half an inch at the bottom. Shape the filling so that it is a firm rectangle. This will help keep air bubbles out.
Fold the two arms over so that they are hugging the filling. It should be a firm "bear hug" squeeze over the filling, so pull tight. Any extra air pockets will let oil seep in and I am told that that is not a good thing. The roll should look like an open envelope if done right.
Here comes the tricky part - start to roll the filling forward towards the tip of the envelope. While you're rolling, use your free fingers to push the filling towards you so that you create a tight roll. Seems a little complicated, but you get used to it after a few tries. Stop rolling once you get to the tip. Dab some egg white onto the envelope tip to help seal and finish your roll.
Tada! Now do this 50 more times.
Fry Time :: Heat a skillet with about a half inch of oil on medium high heat. The oil should cover the majority of the rolls. When the oil begins to smoke, you're ready to go. Place as many rolls as you can in the pan. Let the rolls fry for about 5 minutes on each side. They should be golden brown on the outside. Once they're done, place them on a paper towel to drain. You will want to wait about 10 minutes before eating - you will burn your mouth off if you eat it any earlier. I know this from experience. You only need to fry 1 batch to feed two people. The rest you can put in Tupperware lined with wax paper. Keep it in the freezer until you're ready to eat it. They can be fried straight from the freezer on a later date.
Eat! :: Phew! Finally, eating time. You could eat the Cha Gio (pronounced chaa zaw) by itself with a little bit of Nuoc Mam sauce. Since this was our dinner, we cut the Cha Gio in half and ate it over cold rice noodles mixed with scallions, lettuce and cilantro. Another way to eat it is wrapped in a lettuce leaf and dipped in Nuoc Mam. So many options - it's a good thing this is a recipe for 50 rolls.