Fried Shrimp Rolls (Cha Gio Tom)

Ready in 1 hour

Top-ranked recipe named "Fried Shrimp Rolls (Cha Gio Tom)"

Share it:

Try this Fried Shrimp Rolls (Cha Gio Tom) recipe, or contribute your own. "Appetizers" and "Vietnamese" are two tags used to describe Fried Shrimp Rolls (Cha Gio Tom).


Ingredients

Are you making this? 
ACCOMPANIMENTS
4 oz Fresh crabmeat; or canned
1/4 ts Black Pepper; freshly ground
1/2 c Sugar
Peanut oil; for frying
4 Garlic; minced
4 Shallots; minced
ASSEMBLING AND FRYING
1 bn mint
24 medium shrimp; Raw, peeled
1 c Fresh bean sprouts
4 oz Lean ground beef
Nuoc Cham
4 oz Ground pork shoulder
1 Egg
24 Rounds rice paper (banh)
1 bn coriander
FILLING
1 oz Cellophane (bean thread)
1/2 md Onion; minced
2 tb Nuoc mam; (Vietnamese fish)

Original recipe makes 1

Servings  

Preparation

And just when you thought it couldnt 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! Prepare the Nuoc Cham. Wash and dry the mint and coriander leaves. Set aside. Prepare the filling: Soak the noodles in warm water for 30 minutes. Drain. Cut into 1-inch lengths. Assemble the rolls: Fill a mixing bowl with 4 cups of warm 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. Immerse 1 sheet of rice paper into the warm 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. Fold up the bottom third of each round. Place 1/2 tablespoon 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. Top the shrimp with an additional 1/2 tablespoon of filling and press into a compact triangle, forming a point where the tail extends (it is important that 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. 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. Add a few rolls to each skillet; dont let them touch or they will stick together. Cook over moderate heat for 10 to 12 minutes, turning often until crisp and golden brown. Drain the rolls on paper towels. Keep warm in a low oven while frying the remaining rolls. Serve the shrimp rolls as an appetizer with the Nuoc Cham, mint and coriander leaves. NOTE: These rolls may be cooked in advance then reheated in a 350F oven for about 20 minutes, or until crisp. Yield: 24 shrimp rolls. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideberg; March 27 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Calories Per Serving: 2241 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Fried Shrimp Rolls (Cha Gio Tom). Be the first to review it!

I'd rate it:


sign in to add your comment



Recipe ideas by email


Reviews

There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free