Chả Giò (Fried Spring Rolls)
Crispy fried spring rolls filled with pork and vegetables.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Chả Giò (Fried Spring Rolls) to your week, check it against your household's allergens, and build the shopping list automatically.