Mrs. Le's Cha Gio (Spring Rolls)

1. 1

   For filling: In a bowl, mix together the chicken, black fungus, bean threads, white onion, green onion, crab meat, shrimp, carrots, bean sprouts, egg, fish sauce and white pepper.

2. 2

   Set aside.

3. 3

   Dip each sheet of rice paper in warm water and place on a clean towel, just as you are ready to fill and roll.

4. 4

   Put sheet on a flat surface.

5. 5

   Put about 1/4 cup filling across bottom 1/3 of rice sheet.

6. 6

   Fold 1/3 of sheet on left side over mixture and repeat with the right side.

7. 7

   Starting at the bottom, carefully roll up as tightly as possible.

8. 8

   Place spring rolls on platter.

9. 9

   When all spring rolls are completed, heat 1 to 2 inches of vegetable oil in a wok or deep skillet to 350 degrees.

10. 10

    Place spring rolls in the hot oil folded side down to keep them from breaking.

11. 11

    Cook 2 to 4 minutes per side or until they are a golden brown and ends are brown indicating that the ingredients are done.

12. 12

    Drain and serve immediately.

13. 13

    For dipping sauce: Put carrots, crushed red pepper sauce, lemon juice and sugar in a small serving bowl.

14. 14

    Pour the boiling water over the ingredients.

15. 15

    Add the fish sauce to taste.

16. 16

    Stir to mix.

17. 17

    Serve.

* Per serving · 4 servings · Values may vary.