Try this Vietnamese Spring Rolls (Cha Gio) recipe, or contribute your own.
Suggest a better description1. Soak bean threads in hot water for 10 minutes, drain and chop to 4 inch lengths. 2. Soak dried chinese mushrooms and black fungus in hot water for 10 minutes, drain, remove tough stems from mushrooms and shred mushroom caps and black fungus. 3. Heat wok. Add peanut oil, ground pork, shrimp, shallots and garlic. Stir fry until pork changes color. Set aside to cool. 4. Mix noodles, mushrooms, pork/shrimp mixture, carrots, fish sauce and cloves in a bowl. 5. Place egg in small bowl and beat lightly. 6. Peel off an eggroll wrapper and place on board with one point towards you (diamond, not square). Place about 1-1/2 tbsp of filling on wrapper, fold point nearest you over filling. Fold sides inwards, then roll up. Dip a finger in the egg and use it to seal the edges of the wrapper. 6. Place each finished roll on wax paper, making sure that the rolls do not touch each other. 7. Heat oil to 375F. Fry rolls, a few at a time, until they are golden brown. Drain on paper towels. Formatted & Busted by RecipeLu
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Serving Size: 1 Serving (1188g) | ||
Recipe Makes: 1 | ||
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Calories: 2483 | ||
Calories from Fat: 349 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.7g | 52 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 663.9mg | 204 % | |
Sodium 5273.7mg | 182 % | |
Potassium 2032.3mg | 53 % | |
Total Carbohydrate 417.1g | 123 % | |
Dietary Fiber 20.2g | 81 % | |
Sugars, other 396.9g | ||
Protein 110.2g | 157 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2483
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