Fried spring rolls (Cha nem)


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Cha nem

Title:

Fried spring rolls (Cha nem)
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Ingredients:

  • 1/2 onion, finely chopped
  • 4 dried wood ear mushrooms
  • 3 cloves garlic, finely minced
  • 3 scallions, finely minced
  • 1/2 cup prawn meat
  • 1 cup ground pork
  • 1/2 tsp ground pepper
  • tsp salt
  • 1/2 tsp cornstarch
  • 1 egg
  • 1 cup cellophane noodles (soaked and drained)
  • 15-20 rice papers or spring rolls wrapper
  • vegetable oil for deep frying
  • sweet and sour fish sauce (dipping)
  • vegetables and herbs for garnishing

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Difficulty:

diff-3

Level III

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Preparation:

clock

45-60 minutes

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Cooking:

cooking

30 minutes
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Tools:

tools

Frying pan, mixing bowl
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For how many people?

people

X 10

Preparation steps

  1. Soak mushrooms in hot water for about 1 hour or until it is soft. Trim and discard hard stems. Drain and pat dry. Chop mushrooms coarsely. Set aside.
  2. Soak cellophane noodles in hot water until it soft and pliable. Drain and cut it into 1-inch lengths.
  3. In a large mixing bowl, combine egg, mushrooms, scallions, onions garlic, meat, crab meat, noodles, salt, ground pepper and cornstarch. Use your hand to knead it gently. Set aside and refrigerate for at least 15 minutes.
  4. Prepare a pastry brush, a bowl of warm water, and a dampened dish towel. Use dampened pasty brush to dampen whole surface of rice paper and place it on your work surface. Dry excess liquid with dampened dish towel. It will need about 2 minutes to soften the rice paper.
  5.  When it is pliable and soft, place about 2 tablespoons filling of fillings on the lower third of rice paper area. Shape the filling into about 3-inch long log and 3/4-inch diameter. Then fold in rice paper on each side. Roll over the remaining edge to enclose the fillings.
  6. Repeat this procedure with the remaining ingredients. Put your rolls in a platter and do not stack it or it may stick to each other and tear.
  7. Heat oil over medium heat or about 325-350 F. It is important to use moderate low frying temperature to prevent the rolls from bursting and bubble skin. Add rolls and fry it about 5 to 10 minutes or until crispy and golden brown.
  8. Remove from the heat and drain it well. Transfer it to serving platter. Serve it warm with vegetables, herbs and dipping sauce.


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