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This is another version of the superlative Cha Gio (also called
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Nems). The filling here is a bit more elaborate than in the first
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one. Boil the noodles. Prepare the Nuoc Cham and Vegetable Platter.
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Set aside.
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Prepare the filling: Soak the two types of mushrooms in hot water
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until soft, about 30 minutes. Drain. Remove the stems from the
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mushrooms and squeeze to extract the liquid. Mince the mushrooms.
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Combine the mushrooms with the remaining filling ingredients in a
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large bowl. Mix with your hands to blend. Set aside.
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Assemble the rolls: Fill a mixing bowl with 4 cups of warm water and
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dissolve the sugar in it. The rice paper sheets are brittle and must
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be handled with care. (The water is used to soften the sheets for
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handling. Sweetening the water helps the rice paper turn a deep
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golden color when fried and also produces crisper rolls.) Work with
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only 4 sheets of rice paper at a time, keeping the remaining sheets
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covered with a barely damp cloth to prevent curling. One at a time,
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immerse a sheet in the warm water. Quickly remove it and spread flat
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on a dry towel. Do not let the sheets touch each other. The rice
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paper will become pliable within seconds.
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Fold up the bottom third of each round. Put 1 generous teaspoon of
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filling in the center of the folded-over portion. Press into a
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compact rectangle. Fold one side of the paper over the mixture, then
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the other side. Roll from bottom to top to completely enclose the
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filling. Continue until all of the mixture is used.
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Fry the rolls: If possible, fry in 2 skillets. Pour 1 to 1 1/2
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inches of oil into each skillet and heat to 325F. Working in batches,
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add some of the rolls to each skillet, but do not crowd or let them
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touch, or they will stick together. Fry over moderate heat for 10 to
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12 minutes, turning often, until golden and crisp. Remove the rolls
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with tongs and drain on paper towels. Keep warm in a low oven while
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frying the remaining rolls.
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Traditionally, Cha Gio is served with the accompaniments suggested in
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this recipe.
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To eat, each diner wraps a roll in a lettuce leaf along with a few
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strands of noodles and a variety of other ingredients from the
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Vegetable Platter before dipping it in the Nuoc Cham. If served as an
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hors d'ouvre, allow 4 or 5 rolls per person; serve 8 to 10 as a main
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course.
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NOTE: Another popular way of serving this dish is to divide the
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noodles and elements of the Vegetable Platter evenly among the
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individual bowls. Top each with cut-up pieces of Cha Gio, ground
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roasted peanuts and Nuoc Cham.
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As a quick and easy appetizer, Cha Gio can be served with just Nuoc
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Cham.
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Yield: about 80 spring rolls.
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Posted by Stephen Ceideberg; March 27 1991.
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