SPIRIT

Chef, Author & Winner of MasterChef (Season 3), Christine Ha, shares her touching story about her mother's cooking & the passion behind recreating her dishes. 

A film by Andrew Gooi.

Special thanks to: Christine Ha, John Suh.

Christine’s 'Cha Gio' / Fried Springs Rolls Recipe:

1 (50 Count) Spring/Egg Roll Wrappers or Rice Paper
1 Egg, Beaten (if Using Spring Roll Wrappers)
Oil, For Frying

For Filling:
1/2 Onion ,Roughly Chopped
1 Carrot, Roughly Chopped
2 oz Wood Ear Mushroom, Reconstituted As Needed
4 oz Bean Thread Noodles, Reconstituted As Needed
1 Shallot, Thinly Sliced
2 Cloves Garlic, Thinly Sliced
1/4 lb Shrimp, Peeled
1/2 lb Ground Pork
2 to 3 Tbsp Fish Sauce
1 Egg, Lightly Beaten

Accompaniment (optional):
Green Lettuce Leaves.

To Make Filling:
In a food processor, combine onion, carrot, mushroom, & noodles; pulse until finely chopped & transfer to bowl. Add shallot, garlic, & shrimp to food processor; puree until smooth. Mix together chopped vegetables, shrimp mixture, pork, fish sauce & egg; season with pepper. Cover & chill for at least 1 hour.

Wrap filling using wrapper; use egg wash to seal. If using rice paper, reconstitute rice paper first before wrapping filling. In a heavy-bottomed pot, heat oil to 350° F. Fry spring rolls until golden & crisp. Then, drain on wire racks lined with paper towels. Serve with lettuce leaves for wrapping.