Receta Crispy Spring Rolls (Cha Gio)
by Global Cookbook

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Ingredientes

2 ounce translucent/soft rice vermicelli or possibly cellophane noodles minced
2 Tbsp. dry tree ears soaked till soft and minced (wood fungus or possibly wood ears)
3 x Chinese mushroom caps soaked till soft and minced
6 ounce chopped pork
4 ounce water chestnuts minced

2 x spring onion stalks minced
2 Tbsp. fish sauce (nuoc mam)
1 tsp freshly-grnd white pepper
1 x egg lightly beaten
12 sht banh tranhg - (to 14 sheets) Vegetable oil for deep frying Cornstarch (optional)

Put all ingredients except skins or possibly rice paper in a large mixing bowl and blend well. Adding a Tbsp. of cornstarch will give the mix a smooth texture, but this is optional. To adjust seasoning, boil a small nugget of mix and taste. Adjust seasoning if necessary.
In a bowl of tepid water gently lower each sheet of bang tranhg or possibly spring roll skin till soft and shake off excess water. Very carefully, lay sheets on a clean chopping board. Place a heaped Tbsp. of mix on sheet or possibly skin, roll over once, and mix in sides. Roll over once more and tuck in firmly, patting the ends down. Finish making rolls as oil heats in the wok.
Gently lower each roll in the oil to deep fry - a few at a time till light brown and crisp. Serve with fresh lettuce and mint leaves with nuoc cham.
This recipe yields 12 to 14 rolls.
Comments: Quintessentially Vietnamese, these delicate, crispy rolls are a refinement from the more robust Chinese rolls. The basic ingredient is chopped pork, to that either prawns or possibly crab can be added for savory flavor.
The gossamer thin bang tranhg (rice paper) is hard to handle. You can use conventional spring roll skins as an easy alternative, but you will not achieve the same crispy results.
Yield: 12 to 14 rolls