Vietnamese Crab Spring Rolls
Submitted by tersis2
Crispy fried spring rolls stuffed with crab, ground pork, bean thread noodles, and tree-ear mushrooms in rice paper wrappers. Served with fresh herbs and lettuce for wrapping.
YIELD
16 servingsPREP
15 minCOOK
25 minREADY
45 minThese Vietnamese crab spring rolls (cha gio) are the real deal. Shatteringly crisp rice paper shells packed with a savory filling of crab meat, ground pork, bean sprouts, and tree-ear mushrooms.
The two-temperature frying trick is what makes these special. You start low to set the wrapper, then crank the heat to get that deep golden crunch without burning.
Serve them sliced on a bed of lettuce with fresh mint and cilantro on the side. Wrap a piece in a lettuce leaf with the herbs, dip into nuoc cham, and you’ve got a bite that’s crunchy, herby, and savory all at once.
Kitchen Tips
- Roll them tight and even. Loose rolls will fall apart in the oil and splatter.
- If the rice paper tears, patch it with a small piece of softened wrapper before frying.
- Don’t crowd the wok. Fry in small batches so the oil temperature stays steady.
- These can be assembled ahead and refrigerated, covered in plastic wrap, for up to 4 hours before frying.
Variations
- Swap the crab for shrimp, or go all-pork for a simpler version.
- Bake at high heat on an oiled rack for a lighter take (they won’t be quite as crispy, but still satisfying).
Ingredients
Directions
IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and tree-ear mushrooms with water until soft and pliable.
Drain the noodles and cut into shorter lengths; set aside.
Remove the hard centers from the mushrooms, coarsely chop and set aside.
In a medium bowl, combine the pork, garlic, fish sauce and ground pepper.
Mix in crab meat, tree-ear mushrooms, carrots, bean sprouts, shallots and bean thread noodles; set aside.
Combine the warm water and sugar in a bowl.
Lay 1 rice paper wrapper on a damp towel.
Generously brush it with the sugar water; allow it to soften to a very pliable wrapper, about 30 seconds or sometime longer (depending upon the brand).
With your hands shape 3 tablespoons filling into a tight compact cylinder.
Place cylinder along the lower edge of wrapper. Roll the bottom up and over the roll tightly.
Fold both outside edges inward to enclose the ends.
Continue rolling up into a cylinder; set aside covered with plastic wrap.
Repeat until all the rolls are done. To cook and brown evenly, the roll must be firm and evenly packed.
If the wrapper has a tear, bandage it with a softened rice-paper remnant.
In a preheated wok or saucepan, add oil to a depth of 2 inches and heat to 325℉ (160℃).
Add a few rolls at a time, but do not crowd.
Fry for 10 seconds. Immediately increase to high heat or 375℉ (190℃).
Fry, turning occasionally until golden brown, about 6 to 8 minutes.
Remove and drain on paper towel.
Cut crosswise into 1½-inch pieces.
Arrange rolls on a plate lined with lettuce.
On another plate, arrange leaves of lettuce, fresh coriander and mint leaves.
Comments
