Vietnamese

Chả Giò (Fried Spring Rolls)

Name: Chả Giò (Fried Spring Rolls)
Total time: 60 min
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: 1 pack rice paper wrappers (specifically for frying if available); 1 lb ground pork; 1/2 cup dried wood ear mushrooms, rehydrated and minced; 1/2 cup glass noodles (cellophane noodles), soaked and chopped small; 1 large carrot, finely shredded; 1 egg; 1 shallot, minced; 1 tbsp fish sauce; 1 tsp black pepper; Neutral oil for deep frying

Crispy fried spring rolls filled with pork and vegetables.

60 minutes

Serves 3

Appetizer

Contains common allergens

Egg Fish Seafood Wheat

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Instructions

6 steps

1
Prepare Filling: In a large bowl, thoroughly mix the ground pork, minced wood ear mushrooms, chopped glass noodles, shredded carrot, egg, minced shallot, fish sauce, and black pepper.

2
Soften Wrappers: Dip a rice paper wrapper briefly in warm water with a splash of sugar or beer (this helps them crisp up). Lay it flat on a slightly damp towel.
3
Roll: Place 2 tablespoons of the filling near the bottom edge of the wrapper. Fold the sides in, then roll it up tightly into a cylinder. Repeat until all filling is used.
4
Dry Rolls: Let the assembled rolls sit uncovered in the refrigerator for 15-20 minutes. Drying the wrappers prevents them from bursting when fried.
5
First Fry: Heat 2 inches of oil in a wok or deep pan to 325°F (160°C). Fry the rolls in batches for 5-6 minutes until cooked through but not fully browned. Remove and let rest for 10 minutes.
6
Second Fry: Increase oil temperature to 375°F (190°C). Fry the rolls a second time for 2-3 minutes until deeply golden and blistered. Drain on wire racks and serve hot.

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