Cha gio, crispy Vietnamese spring rolls wrapped in rice paper, are baked instead of fried, which makes them quicker to prepare and lighter.
5 large dried shiitake mushrooms
1 ounce bean thread (cellophane) noodles
1/3 pound Sweet Chinese Sausage or purchased cooked Chinese sausage, finely chopped
1/4 pound ground pork
1 cup fresh bean sprouts, rinsed and cut into 1-inch lengths
1 small carrot, peeled and grated
5 scallions, white parts and 4 inches of green tops, chopped
6 garlic cloves, minced
3 tablespoons fish sauce (nam pla)
2 large eggs, lightly beaten
1 teaspoon sugar
Freshly ground black pepper to taste
18 (8-inch) rice paper pancakes Vegetable oil spray
1. Soak dried mushrooms and bean thread noodles in separate bowls of very hot tap water for 15 minutes. Drain mushrooms, and squeeze well to extract as much water as possible. Discard stems, and finely chop mushrooms. Drain bean thread noodles. Place them on a cutting board in a long log shape, and cut into 1-inch pieces. Measure out 1/2 cup, and discard any additional.
2. Preheat the oven to 400°F, cover a baking sheet with heavy-duty aluminum foil, and grease the foil with vegetable oil spray.
3. Place mushrooms and noodles in a mixing bowl, and add sausage, pork, bean sprouts, carrot, scallions, garlic, fish sauce, eggs, and sugar. Season to taste with pepper, and mix well.
4. Fill a wide mixing bowl with very hot tap water. Place a damp tea towel in front of you on the counter. Place rice paper pancakes on a plate, and cover with a barely damp towel.
5. Fill 1 rice paper pancake at a time, keeping remainder covered. Totally immerse pancake in the hot water for 2 seconds. Remove it and place it on the damp tea towel; it will become pliable within a few seconds. Gently fold the front edge of the pancake 1/3 of the way to the top. Place about 2 tablespoons filling on the folded-up portion, and shape it into a log, leaving a 2-inch margin on each side. Lightly spray the unfilled part of the pancake with vegetable oil spray. Fold the sides over the filling, and roll tightly but gently, beginning with the filled side. Place roll on the prepared baking sheet, and continue until all rice paper pancakes are filled. Spray tops and sides of rolls with vegetable oil spray.
6. Bake for 12 minutes, then turn rolls gently with tongs, and bake an additional 10 to 12 minutes, or until rolls are browned. Remove the pan from the oven, and blot rolls with paper towels. Slice each in half on the diagonal, and serve immediately.
Note: The rolls can be baked up to 2 days ahead and refrigerated, tightly covered. Reheat them, uncovered, in a 375°F oven for 5 to 7 minutes, or until hot. Do not slice them prior to reheating.