Crab, Pork and Mushrooms Spring Rolls (Cha Gio) Recipes

Ingredients :

25g rice noodles

50g Chinese mushrooms (shiitake), fresh or dried

1 tbsp vegetable oil

4 spring onions (scallions), chopped

1 small carrot, grated

175g minced (ground) pork

100g white crabmeat

1 tsp fish sauce - optional

salt and pepper

12 frozen spring rolls skins, defrosted

2 tbsp cornflour (cornstarch) paste

vegetable oil for deep frying

1 head iceberg or bib lettuce, to serve

1 bunch mint or basil, to serve

1 bunch coriander leaves, to serve

1/2 cucumber, sliced to serve

Method :

Bring a large saucepan of salted water to the boil, and simmer the noodles for 8 minutes. Cut the noodles into finger length pieces. If the mushrooms are dried, soak them in boiling water for 10 minutes before slicing thinly. To make the filling, heat the oil in a wok or frying pan, add the spring onions (scallions), carrot and pork and cook for 8-10 minutes. Remove from the heat, then add the crabmeat, fish sauce and seasoning. Add the noodles and mushrooms, and set aside. To fill the rolls, brush one spring roll skin at a time with the cornflour (cornstarch) paste, then place 1 tsp of the filling onto the skin. Fold the edges towards the middle and roll evenly to make a neat cigar shape. The paste will help seal the wrapper. Heat the oil in a wok or deep fryer until hot. Fry the spring rolls two at a time in the oil for 6-8 minutes. Make sure the fat is not too hot or the mixture inside will not heat through properly. Serve on a bed of salad leaves, mint, coriander and cucumber.

If you cannot obtain minced (ground) pork, use the meat from the equivalent weight of best quality pork sausages. Filled spring rolls can be made in advance and kept in the refrigerator ready for frying.

Serves 4 - 6

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