From uunet!endgame.gsfc.nasa.gov!chris Sat Apr 18 13:40:34 1992
>From media!uunet!endgame.gsfc.nasa.gov!chris  Thu Nov 21 02:57:47 1991
Date: Wed, 20 Nov 91 10:00:49 EST
From: Chris Shenton <uunet!endgame.gsfc.nasa.gov!chris>
To: media!thanatos!chris, xrgel@robots.gsfc.nasa.gov
Subject: Cha Gio

Newsgroups: rec.food.cooking
From: springer@khonshu.Colorado.EDU (Jann Springer)
Subject: Re: Spring Rolls (Vietnamese)
Originator: springer@khonshu
Nntp-Posting-Host: khonshu.colorado.edu
Organization: Univ. Colorado Boulder, CIRES
Date: Tue, 19 Nov 1991 17:50:30 GMT

This recipe is from a friend of mine from Saigon.
======================================================================
Spring Roll (Vietnamese, Cha Gio)

20-25 sheets dried rice papers
4 eggs, beaten
2 C. peanut oil

Filling:
2 oz. cellophane noodles (soak in warm water for 20 minutes, drain,
                          cut into 1" lengths)
1 lb. ground pork
1 onion, chopped finely
2 T. wood ears (soaked in warm water for half an hour, drain, chop finely)
3 cloves garlic, chopped finely
3 shallots or 3 scallions, chopped finely
1/2 t. ground black pepper 

Combine filling ingredients together and set aside. Cut a rice paper
sheet into quarters and brush with beaten egg over the entire surface
to soften (will take a couple minutes). When the rice paper is soft
and transparent, place 1 t. of the filling at the curved side of the
paper. Start rolling from the curved side, folding the sides in, and
continue to roll. After filling all the wrappers, pour the peanut oil
into a frying pan or wok and heat til moderate. Fry the rolls for
20 to 30 minutes until golden brown. Serve with nuoc cham (fish sauce),
cucumbers, carrots, or other fresh vegetables.