The rice paper sheet to make the Gia Gio are make from tapioca and rice. You will find several brands in the Asian market; however, I don't think they are quite the same as the one we had back in Viet-Name. They are too thin. I finally found one that says for Gia Gio instead of fresh spring rolls rice sheet. The turn out is much better, of course, but it didn't turn out the way I remembered. But it was close and far better than the ones I tried over a year ago that when fried, the rice sheet seems like fried 'plastic'.
This is a testing, so, please don't follow, but the Ingredients are cooked crab shredded with fingers. Carrots thinly julienned, some black mushrooms thinly julienned, rice vermicelli << I think that's the problem. It's a wrong type. Salt and pepper.
Dip the rice sheet into water 3 seconds and place it on a flat surface. Place the filling and start rolling into the cigar shape. Set aside.
To make dipping sauce: I don't like to put lime juice in mine, so, it's Japanese Rice Vinegar - 1/4 C; 1 tsp nouc mum - fish sauce, thinly julienned carrots, shakes of chili flakes; add teaspoon of sugar to taste. Add more sugar until the right sweetness is obtained. Add some salt to taste.
To eat: wrap the Gia Gio with leaf lettuce and dip in nouc cham. Enjoy!
Tip: The challenge to wrap the fillings snugly, and add the correct rice vermicelli type.
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