Spring Roll (Cha Gio)

Spring Roll (Cha Gio)

  • Servings: 8 (32 Rolls)
  • Difficulty: medium
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An appetizer you can't go wrong with. Make enough for all your guests, and double the recipe; you won't be able to keep up with the demand!

Ingredients

  • 1 pkg spring roll wrapper (aka egg roll wrapper)
  • 400g ground pork, chicken, or veggie
  • 2 cups shredded cabbage, blanched, squeezed dry
  • 1 med carrot (grated fine)
  • 1 clove garlic (finely crushed)
  • 1 coin ginger finely crushed)
  • 1/2 tbsp cornstarch
  • 1/2 tsp salt (or fish sauce)
  • 1/2 tsp sugar
  • 1 tsp flour (mix with enough cold water to make a pancake like batter)

Directions

  1. Mix all ingredients (except spring roll wrapper & flour) in a bowl. Set aside.
  2. Place wrapper in a diamond shape. Fold bottom corner up towards other corner, leaving about a 1″.
  3.  Place tbsp of filling onto folded part, horizontally along the edge. Gently roll to centre of wrapper, fold in both left & right corner, finish rolling towards last corner. Spread enough flour/water mixture on top corner to “glue” the wrapper corner closed. Continue with all wrappers until all mixture is used up.
  4. Spring rolls can be fried immediately, or placed onto a pan to freeze separated. Once frozen, put into freezer bag until ready to use.
  5. Fry from frozen. Use within 4 months.

Noodles (Bun)

Noodles (Bun)

  • Servings: 2-4
  • Difficulty: easy
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Simply delicious. Boiled, stir-fry, hot or cold, Nuoc Cham works it's magic with any kind of noodle. Feel free to adapt this recipe to suit your families tastes and preferences.

Ingredients

  • 300g uncooked rice noodles* (cook, room temperature)
  • 1 cup shredded cabbage (washed)
  • 1/4 cucumber (cut into matchsticks)
  • 1 cup bean sprouts (washed)
  • 1 whole cooked chicken breast (or 6oz of beef, pork or tofu thinly sliced)
  • 1 stem green onion (thinly sliced)
  • 2 stem cilantro &/or mint (roughly chopped)

Directions

  1. Toss all ingredients together in a bowl, and dip into NUOC CHAM sauce with every bite or for a care-free dinner, toss about 60ml of our NUOC CHAM in with all ingredients and enjoy!

*Substitute noodle with any of the following: ramen, italian pasta, vermicelli, Xinjiang noodles, or buckwheat

Chicken Wings (Ga Chien)

Chicken Wings (Ga Chien)

  • Servings: 2-3
  • Difficulty: moderate
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As an appetizer or as a side dish with rice and vegetables, you won't be able to just have a few. Add a few red chili's to spice things up!

Ingredients

  • 16pc chicken wings
  • 1 clove garlic (finely minced)
  • 50ml NUOC CHAM
  • 100ml cornstarch
  • 1 L canola oil (for frying)
  • pinches salt, pepper (use very little)
  • 1 tsp lime juice (*optional)


Directions

In a bowl mix together wings, garlic & NUOC CHAM. Marinade for a minimum of 4-6 hrs. When ready to eat, preheat oil to 350F. Remove wings from marinade and lightly toss in cornstarch. Shake off excess starch. Fry, 8-10 min or till golden brown and immediately toss into lime juice and a pinch of salt & pepper. Serve hot with another side of NUOC CHAM!