Cooked - Extra Crispy Vietnamese Spring Rolls (chả Giò)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Extra Crispy Vietnamese Spring Rolls (chả Giò)

1.0

200 grams ground pork

200 g raw shrimp smashed and chopped

Rice paper wraps

1 medium potato chopped into little cubes

1 medium carrot chopped into little cubes

1 medium white/yellow onion chopped

1 cup bean thread noodle

1 cup wood ear mushrooms

1 egg

1.5 tbsp fish sauce

1 tsp garlic powder

1.5 tsp chicken bouillon

1.5 tsp salt

2 tbsp cracked black pepper

1.5 tsp sugar

Vegetable oil for frying

Dipping fish sauce

Pickled carrots and daikon

Lettuce

Mint leaves

Soak bean thread noodles in hot water for 15 minutes then roughly cut
Soak wood ear mushrooms in hot water for 20-30 minutes and chop
Sauté onions until translucent and add to filling
Sauté carrots and potato for 7 minutes to remove excess water and add to filling
Combine ground pork, shrimp, sautéed vegetables, bean thread noodles, wood ear mushrooms, egg, fish sauce, garlic powder, chicken bouillon, salt, black pepper, and sugar in a bowl
Wrap filling in rice paper wraps
Heat vegetable oil in a medium pot to 335°F/170°C until oil level is a little over halfway up the sides
Fry each batch of spring rolls for about 10 minutes, flipping halfway through
Serve with dipping fish sauce, pickled carrots and daikon, lettuce, and mint leaves

Course🍤Appetizer

DietsPescaterian🥛Dairy-free...

Category🥟Spring Rolls

Cuisine🇻🇳Vietnamese

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 35 weeks ago

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