FCA CENTRAL FLORIDA

CHA GIO (CRAB, PORK, AND MUSHROOM SPRING ROLLS)

From: Taste of Asia, by Steven Wheeler

If you cannot obtain ground pork, use the meat from the equivalent
weight of best quality pork sausages. Filled spring rolls can be made in
advance and kept in the refrigerator ready for frying.

Makes 12 Rolls

Ingredients
1 oz. rice noodles
2 oz. Chinese mushrooms (shiitake),
 fried or dried
1 tbsp. vegetable oil
4 scallions, chopped
1 small carrot, grated
6 oz. ground pork
4 oz. white crabmeat
1 tsp fish sauce (optional)
salt and pepper
12 frozen spring roll skins, defrosted
2 tbsp cornstarch paste
vegetable oil for deep frying
1 head iceberg or bibb lettuce, to serve
1 bunch mint or basil, to serve
1 bunch cilantro leaves, to serve
1/2 hothouse cucumber, sliced, to serve

Bring a large saucepan of salted water to boil, and simmer the noodles for 8
minutes. Cut the noodles into finger-length pieces. If the mushrooms are
dried, soak them in boiling water for about 10 minutes before slicing thinly.

To make the filling, heat the oil in a wok or frying pan, add the scallions,
carrot and pork and cook for 8-10 minutes. Remove from the heat,
then add the crabmeat, fish sauce and seasoning. Add the noodles
and mushrooms, and set aside.

To fill the rolls, brush one spring roll skin at a time with cornstarch paste
(equal parts of cornstarch and water stirred together until smooth), then
place 1 teaspoon of the filling onto the skin.  Fold the edges towards the middle and roll evenly to make a neat cigar shape. The paste will help seal the wrapper.

Heat the oil in a wok or deep fryer until hot. Fry the spring rolls two at a time in the oil for 6-8 minutes. Make sure the fat is not too hot or the mixture inside will not heat through properly. Serve on a bed of salad leaves, mint, cilantro and cucumber.