Recipes: Taro deep-fried spring rolls — Chả giò tôm thịt/khoai môn

Deep-fried spring rolls or these delicious rolls can also be called egg rolls. In Vietnamese, we called it "Cha Gio". Spring rolls (egg rolls) can be found in many many Asian countries. It made in thin dough sheets with filling rolled inside, and deep-fried in cooking oil until crisps golden brown color like in this picture shown below. Guess what, as I write this post, I just want to cook more and eat more right away. It's just too crunchy and too tasty!

These delicious rolls mostly served as an appetizer wrap with lettuces, and dip it into Vietnamese sweet and sour sauce. You don’t need to eat with sweet and sour sauce, but I do recommend it for the best taste. These rolls can also be best serving for snack, especially, when you are on the road. It will definitely keeping you company while driving and make you stay alert due to its crunchy and tasty.

For me, I normally eat it as it is for most of the time as a snack. You would find it in most of Asian restaurants that were filled with cabbage, carrot, etc. Today, I am going to take you to experience a whole new taste of deep-fried spring roll (egg rolls) that are simple and very easy to make, and yet the different taste will assure you will love it. The fillings are simply made with taro, shrimp, and ground pork. When making them, and if you have kids, ask them to help you rolling because this is probably the best time to have family involved in the kitchen. They do not need to make it looks perfect as long as it is tight and sturdy. That is the best part about homemade because you can do whatever you want and yet very delicious. I usually make them at least fifty to a hundred every time because they freeze perfectly, and can be fried right out from the freezer, do not need to defrost. Now, 50 may sound like a lot of spring rolls, but believe me, it will be gone soon after you are done frying them!

Ingredients:

1tsp pepper

½ tsp salt

1egg white, save egg yolk to seal the spring roll later on

50 to 70 spring rolls pastry or shells

3 cup taro (khoai mon) thinly julienne and halved

½ lb ground pork

½ lb uncooked, shelled, deveins, and finely chopped shrimp. Prefer smash it using the side of a butcher knife if possible because you want to have the same consistency as the ground pork.

Directions:

Defrost spring rolls sheet by taking out of freezer and let it sit. It doesn't have to melt or anything. Meanwhile, in a mixing bowl, Combine all the ingredients together and mix them well together using your hand (your best tool in the kitchen). Take your defrost spring rolls sheet, separate the sheet and cover with damp tower or a paper tower to prevent them from drying out. Mixing the egg yolk with 1 tsp of water for use to seal the spring roll.

Directions in the picture is from left to right, top to bottom.

-Place the sheet in a diamond shape as shown in the picture; place a small amount of the filling at one corner toward you. For best, make sure to not overstuffed, that way they do not pop when frying.

-Fold over and pull tight toward you. Roll to the middle.

-Fold the left and the right side over

-Seal at the end corner with reserve eggs york

 and placing seam side down to help secure.

-Repeat the proccess until it is done!

*Deep-Fried*

-Heat oil on a pot or a pan on medium-high heat.

Tip: Make sure the oil is enough to fry, about 2 inches of hot oil to get it crisps nice golden brown color.

-Slowly slide in the spring rolls, fry until it float to the top, and it slightly turns golden brown color; that's when you know it is done. Place the fried spring rolls (egg rolls) on a wire rack or on a paper tower to get rid of the excess oil. Picture shown below:

Now, you have it, a Deep-fried Spring Rolls (cha gio chien). Enjoy!!!