Ingredients with Measurements:
- 1 package of spring roll wrappers
- 1 pound of ground pork
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1 cup of chopped mushrooms
- 1/4 cup of chopped onions
- 2 cloves of minced garlic
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1/2 teaspoon of black pepper
- 1 egg
- 1 tablespoon of water
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the ground pork, shredded carrots, shredded cabbage, chopped mushrooms, chopped onions, minced garlic, fish sauce, soy sauce, sugar, and black pepper.
3. In a small bowl, beat the egg and water together to make an egg wash.
4. Lay a spring roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of the pork mixture onto the wrapper.
5. Roll the wrapper tightly around the filling, folding in the sides as you go. Brush the edges with the egg wash to seal.
6. Repeat with the remaining wrappers and filling.
7. Place the cha gio on a baking sheet lined with parchment paper.
8. Brush the tops of the cha gio with the remaining egg wash.
9. Bake for 20-25 minutes, or until golden brown and crispy.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 12-15 cha gio
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 20g
- Protein: 10g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Shredded zucchini or sweet potato can be used instead of shredded carrots.
- Shredded kale or spinach can be used instead of shredded cabbage.
- Chopped bell peppers or green beans can be used instead of chopped mushrooms.
Variations:
- Add chopped shrimp or crab meat to the filling for a seafood version.
- Use rice paper wrappers instead of spring roll wrappers for a lighter option.
- Serve with a dipping sauce made from soy sauce, rice vinegar, and chili flakes.
Tips and tricks:
- Make sure to seal the edges of the cha gio tightly to prevent the filling from leaking out during baking.
- If the cha gio are not browning evenly, rotate the baking sheet halfway through cooking.
- Leftover cha gio can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover cha gio in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat cha gio, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the cha gio on a platter with a side of dipping sauce and garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve with a side of steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the cha gio are not crispy enough, increase the oven temperature to 400°F and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the cha gio to an internal temperature of 165°F to ensure that the pork is fully cooked.
Food history:
- Cha gio, also known as Vietnamese spring rolls, are a popular appetizer in Vietnamese cuisine.
Flavor profiles:
- The cha gio are savory and slightly sweet, with a crispy exterior and a tender filling.
Serving suggestions:
- Serve the cha gio as an appetizer or as part of a larger meal.
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Region: Vietnamese