Traditional Vietnamese spring rolls, or "Cha Gio," were originally made for royalty, hence the nickname "Imperial Rolls." The combination of ingredients you choose for the filling can not only make a delicious dish, they also ensure that the spring rolls are as healthy (or unhealthy) as you want them to be. When looking for flavors, you should try to strike a good balance of the yin and the yang.
This particular Vietnamese spring roll filling is wheat-free and can be served anytime. They are good as appetizers during main meals and perfect as snacks. The minced pork may also be substituted with either minced chicken or minced duck, depending on what you prefer.
- ¾ lb lean minced pork
- ½ lb peeled, deveined and minced shrimps
- 4 oz crab meat
- ¾ cup finely chopped carrots
- 6 finely chopped medium-sized shallots or small onions
- 3 minced cloves of garlic
- 3 dried wood ear fungus
- 3 oz dried glass noodles or soh hoon
- 1 egg white
- 3 tbsp fish sauce
- 1 tbsp ground white pepper
- 1 tsp sugar
- Soak the dried wood ear fungus in water for about 20 minutes or until it is soft. Cut out and discard the middle bit of the wood ear fungus if it is hard. Chop the rest into thin slices.
- Soak the soh hoon or dried glass noodles in water for about 20 minutes or until soft. Drain the noodles and cut them into 3-inch strips.
- Combine all of the ingredients listed above and mix well in a large bowl.
- To finish your Vietnamese spring rolls, follow this easy step by step method for wrapping.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||3 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||3 g|