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 story is truly inspiring to us! We are continually impressed with her drive and motivation to recreate her mother's dishes. This shows us her dedication to honoring her mother & her cooking & serves as a reminder to appreciate the simple things of our loved ones.
Learn more about Christine's & her husband, John's, journey at their page: theblindcook.com.
She also has a New York Times-bestselling cookbook, "Recipes from My Home Kitchen."
'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
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.