Vietnam: Cha Gio spring rolls with dip

Name: Vietnam: Cha Gio spring rolls with dip
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 2 small red chillies; 5 TABLESPOONS Fish sauce; 7-10 Tbsp Sugar; 7-10 Tbsp Juice from 1⁄2-1 Lime; 1 Shallot; 3 Garlic cloves; 150 g raw peeled prawns; 50 g Glass noodles; 1 Spring onion; 50 g Shiitake mushrooms; 5-6 Stem(s) Coriander; 1 pack (250 g; 50 sheets each 12.5 x 12.5 cm) frozen dough for spring rolls; 2 TABLESPOONS + approx. 1⁄2 l oil for frying; 200 g Minced pork; 1 TABLESPOON sweet chili sauce; 7-10 Tbsp Salt; 1 str. tbsp. cornflour

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

2 small red chillies
5 TABLESPOONS Fish sauce
7-10 Tbsp Sugar
7-10 Tbsp Juice from 1⁄2-1 Lime
1 Shallot
3 Garlic cloves
150 g raw peeled prawns
50 g Glass noodles
1 Spring onion
50 g Shiitake mushrooms
5-6 Stem(s) Coriander
1 pack (250 g; 50 sheets each 12.5 x 12.5 cm) frozen dough for spring rolls
2 TABLESPOONS + approx. 1⁄2 l oil for frying
200 g Minced pork
1 TABLESPOON sweet chili sauce
7-10 Tbsp Salt
1 str. tbsp. cornflour

Directions

1
For the dip, cut the chillies lengthwise, remove seeds, wash and cut into rings. Mix 4 tablespoons fish sauce, 4 tablespoons water, 2 teaspoons sugar and chilli. Season to taste with lime juice. Peel shallot and garlic.
2
Carve the shrimps lengthwise on the back, remove the dark intestine. Wash shrimps and dab dry. Chop everything finely. Put glass noodles in hot water for 1-2 minutes until they are soft. Drain and chop finely.
3
Clean and wash the spring onion. Clean mushrooms, wash if necessary. Wash coriander and shake dry. Chop everything finely. Let the spring roll dough thaw. Heat 2 tablespoons of oil in a pan. Sauté shallot and garlic in it.
4
Add mince, fry until crumbly. Add prawns and fry... Fry the noodles, mushrooms, spring onion, coriander, 1 tbsp. fish sauce and chilli sauce briefly. Season to taste with salt and let it cool down a bit. Mix starch with 1 tbsp. water.
5
Lay out dough sheets on the work surface. Put approx. 1 teaspoon of filling on each sheet, roll up. Spread the ends with starch and press on. Heat approx. 1⁄2 litres of oil in a high pan or deep fryer to approx. 180 °C.
6
Fry the spring rolls for 2-3 minutes in portions until golden brown. Drain on kitchen paper. Serve with the dip.