Chả giò (Vietnamese Spring Rolls)
Ingredients
- 400 gGround pork (plain)
- 150 gShrimp (peeled and minced)
- 30 gwood ear mushroom (dried)
- 50 gglass noodles (dried)
- 1 pcCarrot (grated)
- 2 pcShallot (finely chopped)
- 2 pcGarlic (pressed)
- 1 pcEgg (whole)
- 2 tbspfish sauce (pure)
- 1 tspWhite sugar
- 1 pinchBlack pepper ground
- 20 pcrice paper
- 1,000 mlPeanut oil (for frying)
Method
A golden crust that shatters upon biting, revealing a juicy filling where pork and shrimp mingle with the crunchy strands of wood ear mushrooms. The scent of controlled frying and pepper fills the room.
- 1
Soak the wood ear mushrooms and glass noodles in lukewarm water for 15 minutes. They should feel supple to the touch.
- 2
Finely mince the shrimp, mushrooms, and noodles. Grate the carrot. Mix everything with the ground pork, pressed garlic, minced shallots, and the egg to bind it all together.
- 3
Stir in the fish sauce, sugar, and pepper. The filling should be homogeneous and sticky.
- 4
Moisten a rice paper sheet. Place a spoonful of filling, fold in the sides, and roll tightly to avoid air bubbles that cause the roll to burst during frying.
- 5
Submerge the rolls in 160°C oil. When they float up and the crust is rigid and golden, drain on paper towels.
Frequently asked questions
How do you get this dish right?
- Don't over-soak the rice paper; it should remain slightly firm to prevent tearing while rolling.
- For ultimate crunch, use double frying: first at 140°C to cook the filling, then at 180°C just before serving to brown the skin.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in a pan or oven to restore crispiness, never in the microwave.
