Vietnamese Spring Rolls (Cha Gio)

Directions

1. 1

   FILLING---------------------------------- 2 oz Cellophane noodles, -soaked in warm water for -20 minutes, then drained -and cut onto 1-inch

2. 2

   Yields 80 spring rolls

3. 3

   Combine the filling ingredients in a bowl and set aside

4. 4

   Cut a round rice paper sheet into quarters

5. 5

   Place the cut rice paper on a flat surface

6. 6

   With a pastry brush, paint the beaten egg over the entire surface of each of the pieces

7. 7

   Before filling, wait for the egg mixture to take effect, softening the wrappers

8. 8

   this takes about 2 minutes