Vietnamese Shrimp and Crab Crispy Spring Rolls (Cha Gio)

By Buster's friend on May 22, 2009

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Ingredients

    1. 2 garlic cloves, minced
    2. 2 carrots, small dice
    3. 6 green onions, thinly sliced
    4. 1/2 head cabbage, thinly sliced
    5. 4 -5 shiitake mushrooms, stems removed, diced
    6. 1 lb shrimp, shelled and deveined
    7. 4 tablespoons soy sauce
    8. 1 teaspoon sesame oil
    9. 1/2 teaspoon sugar
    10. 1/2 teaspoon black pepper
    11. 1/2 lb crabmeat
    12. 1 egg, separated
    13. 1 (8 inch) packages spring roll wrappers

Directions

  1. Blanch cabbage and place into ice bath. Drain and squeeze out excess water. In a large bowl, mix together garlic, carrots, green onions and cabbage.
  2. Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.
  3. Brush egg yolk on three corners of wrapper. Add 2 tablespoons of filling in center of wrapper, diagonally. Fold the two sides on the diagonal over the filling. Fold the non-egg yolk corner over and tuck snugly under filling and roll up.
  4. Deep fry the spring rolls in peanut oil at 350°F for 4-5 minutes or until golden brown. Work in batches. Flip half way through. Remove and place on paper towels to absorb excess oil. Eat with nuoc cham.
 
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