- 1 lb boneless chicken thigh, ground
- 1/2 lb uncooked shrimp, washed, peeled, ground
- 1 lb pork, cut in small pieces, ground
- 2 cups chopped onion (about 1 large onion)
- 1 cup ground wood-ear. Soak in hot water 20 min, drain and squeeze
- 3 packages (1-11/8 oz.) bean thread. Soak in hot water 20 min, drain and squeeze
- 10 oz. white mushrooms partly boiled, run in cold water, drain and squeeze
- 2 cloves garlic, peeled
- 1 Tbsp fish sauce
- 2 tsp season salt
- 2 tsp garlic salt
- 3 tsp black pepper
- 2 eggs
- 2 Packages rice paper
- In a big bowl, add the meat. If the meat is not ground, cut the meat into small pieces and use food processor.
- Process the onion, wood ear, bean thread, and mushrooms, one at a time placing each in the bowl with the meat. Add the minced garlic, fish sauce, season salt, garlic salt, black pepper, and egg to the bowl with the meat. Mix thoroughly.
- Fill a 10″ pie plate or round shallow Tupperware bowl with very warm water.
- Submerge rice paper in the water and set aside on a flat surface to soften. If you prefer, you can soften multiple rice papers at the same time.
- Place 2 tbsp. filling on the edge of a wrapper. Roll and fold sides over as tightly as possible, like an eggroll.
- In an electric fry pan, add about 2 inch cooking oil and heat to 400 degrees. Place 15 to 20 cha gio in the pan depending on the size of your fry pan.
- Fry cha gio to golden brown, 10 to 12 minutes each side.
- Place paper towels in a tray or cookie sheet.
- Move cha gio to the tray and let cool.
- Repeat process until done. Change oil after second batch. Makes about 50 cha gio.
- If made ahead of time, before serving reheat in 400-degree oven on a cookie sheet. Bake about 15 min or until crispy. Let cool 5 min before serving. You can freeze leftovers and reheat in oven as needed.