Cha Gio literally means minced pork roll, but i used minced prawn. You can technically have any filling you like.
I made these rolls with a home made wrapper which was egg based and stuffed it with delicious fillings....
Recipe for pastry:
240g all purpose flour
120ml ice cold water
1 teaspoon salt
- Sift the flour into a large bowl.
- Lightly whisk an egg with salt and stir in half of the water. Add the egg and water mix to the flour and start kneading with dough hook. Begin to insert the remaining water until you form a sticky dough.
- Turn this dough out onto a floured surface and knead slightly more and place in a bowl to rest for half an hour.
- When the dough is ready, cut into 4 and them roll each piece into a sausage shape, and cut into equal pieces. You can get about 12-16 pieces from this. They may seem small but you are going to roll them out quite thin and these are just appetisers.
- Mine turned out quite big, as i had a lot of stuffing and i doubled this recipe.
- Flatten each piece and try to roll out to a square.
- Set aside and repeat with the rest.
Filling mix i made:
Cooked and deveined prawns
Red chili diced
Julienne of carrots
Julienne of leaks (i cooked them)
Sweet chili jam
A squeeze of lemon
- Mix all of these together and let marinate for a while so all the flavours can become one.
- Turn the rolled pastry that you have ready and get a corner facing you, Place the filling near the bottom and begin rolling.
- Once you have rolled over the filling, take the two edges and fold over to secure the roll, and continue to roll till you have come to the end.
- You can use corn starch mixed with water to seal it, but i used egg wash instead. It works just the same.
- If you have a wok it will be perfect to cook these, but if you don't just get a pot and fill with vegetable oil. Set to medium/high heat and cook 3-4 at a time. they will only need about 50seconds to 1 minutes to turn brown. You don't want them to catch and burn and this can happen very quickly.
- Mix together and serve with crisp lettuce and fresh mint. Wrap each one in a lettuce leaf, scatter with mint and dip into the sauce.
Indulgent, delicious, exotic, flavourful, all in one bite! Who would have thought...