This amazing appetizer is a fun and delicious challenge. Fried rice paper rounds stuffed with noodles, beef, shrimp, and crab are an irresistible treat. Serve with traditional nuoc cham, fresh mint and cilantro.
ACCOMPANIMENTS
nuoc cham
1 bunch mint
1 bunch cilantro
FILLING
1 ounce cellophane noodles
4 ounces lean ground beef
4 ounces ground pork shoulder
4 ounces fresh or canned crab meat, picked over and drained
4 shallots, minced
4 cloves garlic, minced
1/2 medium onion, minced
1 cup fresh bean sprouts
2 tablespoons nuoc mam (Vietnamese fish sauce)
1/4 teaspoon freshly ground black pepper
1 egg
ASSEMBLING AND FRYING
1/2 cup sugar
24 rounds rice paper (banh trang), each 8 1/2-inches in diameter
24 raw medium shrimp, peeled with tail section attached, deveined
peanut oil, for frying
Prepare the nuoc cham. Wash and dry the mint and cilantro leaves. Set aside.
For Filling: Soak the noodles in warm water for 30 minutes. Drain. Cut into 1-inch lengths. Combine with the remaining filling ingredients.
For 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.
If possible, fry in 2 skillets. Pour 1 to 1 1/2 inches of oil into each skillet and heat to 325 degrees F. Add a few rolls to each skillet; don't 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 cilantro leaves.
NOTE: These rolls may be cooked in advance then reheated in a 350 degrees F oven for about 20 minutes, or until crisp.
ArkansasMom
Use fresh ingredients for the filling to maximize flavor.
When soaking the rice paper, make sure the water is warm but not too hot, as this can cause it to become too delicate.
Adjust the amount of fish sauce in the filling based on your preference for saltiness.
If you struggle with rolling the rice paper, practice with a few sheets and fillings before assembling the final rolls.
Try other seasonings in the filling, such as ginger or sesame oil, for different flavors.
Preparing the nuoc cham a few hours beforehand allows the flavors to meld together and enhances the taste.
Don't overcrowd the pan while frying; this keeps the oil temperature stable so the shrimp rolls don't get greasy.
Serve with a selection of dipping sauces, such as sweet chili sauce or hoisin sauce, alongside the traditional nuoc cham.
Cha gio tom are Vietnamese fried shrimp rolls made from rice paper filled with a mixture of shrimp, beef, pork, crab, and noodles, then deep-fried until crispy.
You can substitute ground turkey, chicken, or even a plant-based meat alternative for the beef and pork (one or both).
Nuoc cham is a Vietnamese dipping sauce made from fish sauce, lime juice, sugar, garlic, and chili. It is sweet, salty, and tangy,.
Yes, the filling can be prepared a day in advance and stored in the refrigerator. Make sure to keep it tightly covered.
Soak the rice paper sheets in warm water just until they are pliable, and work with one or two sheets at a time. Keeping the rest covered with a damp cloth helps prevent them from drying out.
You can substitute cellophane noodles with rice vermicelli or even thin spaghetti, but note that the texture and flavor may vary slightly.
Yes, replace the shrimp and meats with a combination of finely chopped vegetables, tofu, or mushrooms, and use plant-based sauces.
Peanut oil is traditionally used for frying due to its high smoke point and mild flavor, but vegetable or canola oil can also be used.
You can test the oil's temperature by carefully dropping a small piece of bread or a bit of the filling into the oil. If it sizzles and bubbles immediately, the oil is ready for frying.
While baking is possible, the texture will not be the same. If you choose to bake, brush the rolls with oil and bake at 400 degrees F for about 20-25 minutes or until golden brown.
Fried shrimp rolls can be stored in the refrigerator for 2-3 days. However, they may lose their crispiness over time.
Yes, after frying, let them cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container. They can be stored for up to 2 months.
Reheat on a baking sheet in a preheated oven at 350 degrees F for about 20 minutes to restore crispiness. You can also use an air fryer for shorter reheating time.
Frying Pan or Skillet: For frying the shrimp rolls until they are crispy and golden brown. Using two skillets will allow for more rolls to be cooked simultaneously. You can also use a wok or a deep fryer.
Measuring Cups and Spoons: For measuring ingredients such as sugar and fish sauce, and bean sprouts.
Mixing Bowl: For soaking the cellophane noodles in warm water and for combining the filling ingredients.
Towel or Clean Surface: To spread the soaked rice paper rounds flat after immersing them in warm water.
Large Shallow Dish: For holding the warm water and sugar mixture when preparing the rice paper.
Slotted Spoon or Spider: Helpful for carefully lifting the rolled shrimp from the hot oil and draining excess oil.
Paper Towels: For draining the cooked shrimp rolls after frying to remove excess oil.
Sharp Knife: For mincing shallots, garlic, and onion, as well as for cutting the noodles into smaller pieces.
Cooking Thermometer: Optional but useful for making sure the oil is at the correct frying temperature (325 degrees F).
Nuoc Cham: This traditional nuoc cham dipping sauce is a must-have for your fried shrimp rolls, bringing a balance of sweet, sour, and salty flavors.
Fresh Herb Salad: Toss mint, cilantro, and bean sprouts together for a refreshing herb salad.
Lime Wedges: Squeeze fresh lime juice over the rolls before dipping in nuoc cham for an extra zing. The acidity cuts through the fried richness and enhances all the flavors.
Spicy Sriracha Sauce: For those who crave heat, a drizzle of Sriracha on the side adds a fiery kick that livens up each bite. The tangy spice works well with the seafood and pork flavors.
Thai Mango Salad: A bright, tangy mango salad can be a perfect side. The sweetness of the mango contrasts with the savory rolls and adds a different texture to the meal.
Avocado Slices: Creamy avocado slices can add a smooth texture that pairs well with the crunchy rolls. The mild flavor won't overpower and will provide a nice mouthfeel.
Sesame Noodles: Serve with a cold sesame noodle salad tossed with soy and toasted sesame seeds.
Asian-Style Cucumber Salad: A spicy cucumber salad dressed in rice vinegar and sesame oil can provide a refreshing contrast.
Wine Pairings
Sparkling Wine: Think bubbly! A dry sparkling wine like Prosecco or Cava brings a light, effervescent quality that balances the richness of the fried rolls.
Sauvignon Blanc: A zesty Sauvignon Blanc, especially one hailing from New Zealand, will add a bright acidity that cuts through the fried goodness. You're after one with citrus and green apple flavors, which will be a perfect contrast to the savory filling.
Chardonnay: Go for an unoaked Chardonnay if you want to keep things fresh. Look for one with bright fruit flavors like pear and melon, as it will pair nicely with the shrimp and herbs while not overpowering the dish.
Other Alcohol Pairings
Lager: A good, straightforward lager has the perfect lightness to complement the crispy rolls without taking over the show. Look for one with a clean finish that won't compete with the flavors of the nuoc cham.
Mojito: The minty freshness of a mojito echoes the fresh mint you serve with the rolls and adds a tropical twist. Just make sure it's not too sweet; you want that zing of lime to shine through!
Rice Wine: A chilled sake or Japanese rice wine is an intriguing option, especially a fruity Junmai or an aromatic Ginjo.
Non-Alcoholic Pairings
Lemonade: A zesty, fresh lemonade will brighten up your meal and make the flavors pop. Just imagine the citrus cutting through the fried richness.
Herbal Iced Tea: Brew some herbal tea, like mint or chamomile, and serve it chilled. The gentle flavors will complement the herbs in your rolls. Sweeten it a tad if you'd like, but it will pair better on the less-sweet side.
Coconut Water: Not your run-of-the-mill drink, coconut water provides a light, slightly sweet, and refreshing option.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
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