Chả Giò(チャージョー（ベトナム風揚げ春巻き）)
Vietnamese Fried Spring Rolls
チャージョー（またはネムラン）は、ベトナム料理で愛される前菜であり、定番のサクサクとした揚げ春巻きです。味付けされた肉、野菜、麺類を、繊細で黄金色に揚がった皮で包んでいます。これらの巻き物はベトナム文化に深く根付いており、テト（旧正月）やお正月などの祝祭、家族の集まりでよく振る舞われ、豊かさと団結を象徴しています。
No community edits yet.
🧂 材料
- 20 Rice paper wrappers(Look for brands specifically designed for frying, or use standard ones with care.)
- 300 g Ground pork
- 150 g Shrimp(Peeled, deveined, and finely chopped.)
- 30 g Dried wood ear mushrooms(Rehydrate in warm water until softened, then finely chop.)
- 50 g Mung bean vermicelli (glass noodles)(Soak in warm water until pliable, then cut into short pieces.)
- 1 Carrot(Medium-sized, peeled and finely grated or julienned.)
- 1 Egg(Optional, but helps bind the filling.)
- 2 tbsp Fish sauce
- 1 tsp Sugar
- 1/2 tsp Black pepper
- for frying Vegetable oil(Enough to fill your pot or wok about 2-3 inches deep.)
- for serving Nuoc cham(Vietnamese dipping sauce.)
- for serving Fresh lettuce leaves(Butter lettuce or romaine works well.)
- for serving Fresh herbs(Such as mint, cilantro, Thai basil.)
👨🍳 作り方
- 1
Prepare the filling: In a large bowl, combine the ground pork, finely chopped shrimp, rehydrated and chopped wood ear mushrooms, soaked and cut mung bean noodles, and grated carrot. Add the optional egg, fish sauce, sugar, and black pepper. Mix thoroughly with your hands or a spoon until all ingredients are well incorporated and the mixture is slightly sticky. Let it rest for about 10 minutes to allow flavors to meld.
⏱️ 20 minutes - 2
Assemble the rolls: Prepare a shallow dish with warm water. Dip one rice paper wrapper in the warm water for about 15-30 seconds, just until it becomes pliable but not overly soft or sticky. Lay the wrapper flat on a clean, damp surface (like a cutting board or a damp kitchen towel). Place about 2-3 tablespoons of filling near the bottom edge of the wrapper. Fold the bottom edge over the filling, then fold in the sides, and finally roll it up tightly, like a burrito. Ensure the roll is compact to prevent it from opening during frying. Repeat with the remaining wrappers and filling.
⏱️ 25 minutes - 3
Fry the Chả Giò: Heat about 2-3 inches of vegetable oil in a deep pot or wok over medium-high heat until it reaches 170°C (340°F). Carefully place a few rolls into the hot oil, ensuring not to overcrowd the pot. Fry for about 8-12 minutes, turning occasionally, until they are a deep golden brown and uniformly crispy. The exact time will depend on the thickness of the rolls and the oil temperature. If the oil is too hot, they may brown too quickly on the outside before cooking through. If too cool, they will absorb too much oil.
⏱️ 15 minutes - 4
Drain and serve: Remove the fried Chả Giò from the oil using a slotted spoon or spider strainer and place them on a wire rack set over a baking sheet to drain any excess oil. This helps maintain their crispiness. Serve immediately while hot and crispy. Traditionally, they are enjoyed by wrapping them in fresh lettuce leaves with an assortment of fresh herbs, then dipping them into nuoc cham.
⏱️ 5 minutes
💡 プロのコツ
- ✓具材が水っぽすぎないことを確認してください。エビなどの水気をよく切ることで、揚げる際に皮が破れるのを防ぐことができます。
- ✓よりカリッとさせたい場合は、揚げるために特別に設計された、油が内側まで浸透してカリッと仕上がる網目状のライスペーパーを使用することを検討してください。
- ✓揚げる際に鍋を crowded しすぎないでください。これにより、均一な加熱とカリッとした仕上がりになります。必要に応じて、数回に分けて揚げてください。
- ✓ニョクマム（つけだれ）は、本格的な味覚体験に不可欠です。クラシックな比率であるニョクマム、砂糖、水を1:1:1とし、お好みでライム汁を加えたものが基本となります。
✨ アレンジアイデア
このレシピを独自にアレンジするためのヒント
- 食感と保水性を高めるために、細かく千切りにしたタロイモやサンジカ（ジャワごぼう）を具材に加えます。
- 豚肉やエビの代わりに、またはそれらと一緒に、カニ肉や細かく刻んだ鶏肉などの他のタンパク質を加えてください。
- ベジタリアンバージョン（チャージョーチャイ）にする場合は、肉の代わりに、 firm tofu（固い豆腐）、みじん切りのきのこ、細かく刻んだタロイモやサンジカなどの野菜を使用します。