Name: Saiwok Vietnamese Crispy Pork Imperial Rolls (Cha Gio) (Spring Roll)
Cook time: P0Y0M0DT2H14M0.000S
Total time: P0Y0M0DT4H50M0.000S
Yield: 8-12 servings
Cuisine: asian
Ingredients: 1 cup bean thread glass noodles, broken into bundles; 6 1/2 cups shredded green cabbage; 1/2 cup shredded carrot; 2 1/2 tablespoons salt; 7/8 cup finely chopped green onion; 3/4 cup finely chopped yellow onion; 1 1/2 tablespoons garlic powder; 1 tablespoon finely chopped garlic; 1/4 cup oyster sauce; 3 tablespoons potato starch; 2 tablespoons granulated sugar; 1 whole large egg plus 1 large egg, separated; 1/2 pound ground pork; One 25-count packet spring roll wrappers; Neutral oil, for deep-frying; 1/4 cup sugar; 1/4 cup warm water; 1/4 cup fish sauce; 3 tablespoons fresh lime juice; 2 tablespoons white vinegar; 2 cloves garlic, finely minced; 1 teaspoon sambal chile paste; 1/2 cup white vinegar; 1/4 cup sugar; 1 teaspoon salt; 1 large carrot, peeled and cut into matchsticks or shredded using a mandoline; 1/2 small daikon radish, peeled and cut into matchsticks or shredded using a mandoline

Directions

For the imperial rolls: Place the bean thread noodles in a bowl of cold water and let them soak for 2 hours. Drain well, then cut into short strings.
In a large mixing bowl, combine the cabbage and carrot. Add the salt and toss to combine thoroughly. Let the mixture sit for 1 hour to draw out the excess moisture. Firmly squeeze out the cabbage and carrot mixture in batches to remove as much liquid as possible. Place the dried vegetable mixture back into a large, clean bowl.
To the bowl, add the green onion, yellow onion, garlic powder and garlic. Toss the bean thread noodles into the mixture. Add the oyster sauce, potato starch, sugar, and whole egg plus beaten egg white. Add the pork to the bowl. Using your hands, mix all the ingredients together thoroughly until the filling is completely cohesive and uniform, about 15 minutes.
Lay a spring roll wrapper down on a flat surface or cutting board. Keep a small bowl with the remaining beaten egg yolk nearby. Place roughly 1 ounce of the pork and vegetable mixture at the bottom corner of the wrapper. Pull the bottom corner over the filling, then fold in the two side corners tightly toward the center and begin rolling upward. Right before reaching the top corner, brush a small amount of the beaten egg yolk on the edge and roll securely to seal. Repeat with the remaining filling and wrappers.
Fill a deep-fryer or heavy-bottomed pot with frying oil and heat it to 375 degrees F.
Carefully lower the spring rolls into the hot oil in batches. (Do not overcrowd the pot.) Fry until the wrappers are crispy and golden brown and the pork filling is fully cooked through, about 5 minutes. Remove to a wire rack or paper towels. Allow them to cool slightly before serving.
For the nuoc cham: In a medium bowl, combine the sugar and warm water. Stir well until the sugar completely dissolves.
Whisk in the fish sauce, lime juice and vinegar. Stir in the garlic and sambal. Transfer the sauce to a covered container and chill in the refrigerator before serving.
For the pickled carrots and daikon: In a bowl, combine the vinegar, sugar, salt and 1/2 cup water. Stir the mixture continuously until the sugar and salt are completely dissolved. Pack the carrot and daikon into a clean glass jar, mixing them together or layering them as preferred.
Pour the brine over the vegetables until they are completely submerged. Seal the jar tightly and place it in the refrigerator.

Cook’s Note

For the imperial rolls: Refrigerating the spring roll filling overnight lets the ingredients rest, allowing the aromatics, spices and proteins to meld and deeply enhance the overall flavor profile. For the nuoc cham: Resting the mixture in the refrigerator allows the garlic and chile flavors to meld beautifully into the liquid, making it taste even better when served chilled. For the pickled carrots and daikon: Be sure to let the vegetables rest in the refrigerator overnight before using. This extended rest allows the brine to fully penetrate the vegetables, yielding the best crunch and optimal flavor.