[{"data":1,"prerenderedAt":724},["ShallowReactive",2],{"item:\u002Fappetizers-snacks\u002Fle-yellow-sub-cha-gio":3,"platform:site":295,"more:\u002Fappetizers-snacks\u002Fle-yellow-sub-cha-gio":673},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":198,"category":199,"categorySlugs":207,"cid":208,"cover":209,"description":214,"extension":215,"featured":216,"language":217,"meta":218,"navigation":219,"noindex":216,"ogImage":220,"path":221,"publishedAt":222,"readingMinutes":194,"recipe":223,"related":247,"revisedAt":198,"seo":277,"seoDescription":214,"seoTitle":5,"sortKey":198,"sources":278,"stem":282,"tagSlugs":283,"tags":286,"translations":291,"type":292,"url":293,"__hash__":294},"platformItems\u002Fplatform\u002Fitems\u002F87085.md","Crispy Vietnamese Fried Rolls With a Wheat-Wrapper Twist","2026-10-22T03:22:43.000Z",[8],{"name":9,"slug":10,"role":11},"Elliot Foster","elliot-foster","author",{"type":13,"value":14,"toc":186},"minimark",[15,19,24,37,41,46,69,73,114,118,176,180,183],[16,17,18],"p",{},"Wrapped in rice paper, they tend to be called spring rolls. Swap in a wrapper made from wheat and eggs, though, and the same filling becomes nem ran in northern Vietnam or cha-gio in southern Vietnam. By any name, the result is a deep-fried treat.",[20,21,23],"h2",{"id":22},"info","Info",[25,26,27,31,34],"ul",{},[28,29,30],"li",{},"Cook time: 1 hour 50 minutes",[28,32,33],{},"Time from start to finish: 2 hours 15 minutes",[28,35,36],{},"Yield: 50 rolls",[20,38,40],{"id":39},"ingredients","Ingredients",[42,43,45],"h3",{"id":44},"nuoc-cham-dipping-sauce","Nuoc Cham Dipping Sauce",[25,47,48,51,54,57,60,63,66],{},[28,49,50],{},"1 cup hot water",[28,52,53],{},"3\u002F4 cup fish sauce, preferably Viet Huong's Three Crabs Brand",[28,55,56],{},"3\u002F4 cup sugar",[28,58,59],{},"1\u002F4 cup apple cider or white vinegar",[28,61,62],{},"Juice of 6 calamansi limes",[28,64,65],{},"3 garlic cloves, finely chopped",[28,67,68],{},"2 or 3 Hawaiian chili peppers, finely chopped",[42,70,72],{"id":71},"for-the-rolls","For the Rolls",[25,74,75,78,81,84,87,90,93,96,99,102,105,108,111],{},[28,76,77],{},"1 1\u002F2 quarts wood-ear mushrooms (black fungus mushrooms)",[28,79,80],{},"2 ounces glass noodles (bean thread)",[28,82,83],{},"1 pound ground pork",[28,85,86],{},"2 cups peeled, chopped taro roots",[28,88,89],{},"1 medium carrot, cut into small cubes",[28,91,92],{},"2 cups chopped cabbage",[28,94,95],{},"1 small white or yellow onion, finely diced",[28,97,98],{},"5 tablespoons fish sauce, preferably Viet Huong's Three Crabs Brand",[28,100,101],{},"2 teaspoons sugar",[28,103,104],{},"1\u002F4 teaspoon ground black pepper",[28,106,107],{},"Four 16-ounce packages wheat egg roll wrappers, such as Menlo All Purpose Wrappers, thawed if frozen",[28,109,110],{},"1 egg, beaten",[28,112,113],{},"Vegetable oil, for frying",[20,115,117],{"id":116},"instructions","Instructions",[119,120,121,128,134,140,146,152,158,164,170],"ol",{},[28,122,123,127],{},[124,125,126],"strong",{},"Make the sauce first."," Stir the hot water, fish sauce and sugar together in a bowl until the sugar dissolves. Allow the mixture to cool, then stir in the vinegar, calamansi juice, garlic and chile peppers. Taste and tweak the sauce to suit you. It can be made ahead, and any leftover sauce keeps in the refrigerator for up to three months.",[28,129,130,133],{},[124,131,132],{},"Prep the mushrooms."," Boil them in water for 2 minutes, then drain. Chop into roughly 1\u002F2-inch pieces and set aside.",[28,135,136,139],{},[124,137,138],{},"Soften the noodles."," Put the glass noodles in a large bowl of hot water and leave them for 10 minutes until soft. Drain, then cut into 1-inch lengths.",[28,141,142,145],{},[124,143,144],{},"Cook the filling base."," In a wok or a medium deep pot, combine the ground pork, taro root and wood-ear mushrooms. No oil is needed, since the pork carries plenty of fat. 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Baking the classic Greek spinach-and-feta filling in a Bundt pan yields a golden, crispy centerpiece that works as either an appetizer or a main dish.",{"src":680,"srcset":681,"width":212,"height":212,"alt":682},"\u002Frecipes\u002F5c9a08ea51e85eddca5e.webp","\u002Frecipes\u002F3adbd6ccf100b2cb3055.webp 400w, \u002Frecipes\u002F13c9c344a1e2b02c0e26.webp 800w, \u002Frecipes\u002F5c9a08ea51e85eddca5e.webp 1280w","Bundt Pan Spanakopita","2026-10-21T06:58:51.000Z",{"slug":200,"name":201,"path":685},[686,687],{"slug":204,"name":205},{"slug":200,"name":201},{"url":689,"title":690,"description":691,"cover":198,"publishedAt":692,"category":693},"\u002Fappetizers-snacks\u002Ftostones-rellenos-con-vaca-frita","Crispy Plantain Cups Stuffed with Tangy Shredded Beef","Golden, twice-fried plantain shells get filled with a bright, garlicky vaca frita and a dollop of chunky avocado relish. The beef is simmered until fork-tender, shredded, then seared hard with onions and lime so it crisps at the edges. A parchment-lined citrus squeezer makes quick work of pressing the plantain rounds into cup shapes, so the whole platter comes together without special molds.","2026-10-21T02:37:48.000Z",{"slug":200,"name":201,"path":694},[695,696],{"slug":204,"name":205},{"slug":200,"name":201},{"url":698,"title":699,"description":700,"cover":701,"publishedAt":705,"category":706},"\u002Fappetizers-snacks\u002Fraviolo-al-uovo-2","Egg-Yolk Ravioli: A Pasta Lover's Showpiece","Rich ricotta-and-porcini pillows cradle a runny egg yolk, crisped guanciale, and fried sage for an impressive yet manageable homemade dish.",{"src":702,"srcset":703,"width":212,"height":212,"alt":704},"\u002Frecipes\u002F69f9ae9aa32ea9754126.webp","\u002Frecipes\u002F00668d656a420fa5755c.webp 400w, \u002Frecipes\u002Ff74a3e8407634b51957f.webp 800w, \u002Frecipes\u002F69f9ae9aa32ea9754126.webp 1280w","Raviolo al Uovo","2026-10-20T06:25:19.000Z",{"slug":200,"name":201,"path":707},[708,709],{"slug":204,"name":205},{"slug":200,"name":201},{"url":711,"title":712,"description":713,"cover":714,"publishedAt":718,"category":719},"\u002Fappetizers-snacks\u002Fchawanmushi","Steamed Savory Egg Custard: A Versatile Japanese Classic","This delicate Japanese egg custard, known as chawanmushi, is gently steamed in individual cups and traditionally served as a starter or side. The custard base combines eggs, dashi, soy sauce, and mirin, yielding a silky texture and subtle flavor. Fillings vary but often include chicken, shrimp, mushrooms, fish cake, gingko nuts, and mitsuba; substitutions like edamame and scallion greens are suggested for hard-to-find ingredients. The recipe provides a flexible approach, with optional fillings and a homemade dashi recipe.",{"src":715,"srcset":716,"width":212,"height":212,"alt":717},"\u002Frecipes\u002F410fe3926256c1195eeb.webp","\u002Frecipes\u002F87a4f20baf7adfc7d38c.webp 400w, \u002Frecipes\u002F755f10d9c90f78c4dd85.webp 800w, \u002Frecipes\u002F410fe3926256c1195eeb.webp 1280w","Chawanmushi","2026-10-20T05:54:47.000Z",{"slug":200,"name":201,"path":720},[721,722],{"slug":204,"name":205},{"slug":200,"name":201},30,1792749160642]