Chả Giò (Vietnamese Fried Spring Rolls)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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. 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. 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. 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

💡 Pro Tips

• ✓Rice paper wrappers crisp differently than wheat-based wrappers; they become very delicate when wet, so handle them gently.
• ✓Maintain the oil temperature between 160-175°C (320-350°F) for optimal crispiness. If frying in batches, adjust the heat as needed.
• ✓For an extra crispy texture, you can double-fry: first fry at a slightly lower temperature (around 160°C/320°F) until lightly golden, then remove and let cool. Just before serving, re-fry at a higher temperature (around 180°C/360°F) until deep golden brown and extra crispy.
• ✓Don't overfill the wrappers, as this can make them difficult to roll tightly and may cause them to burst during frying.
• ✓The nuoc cham dipping sauce is essential for balancing the richness of the fried rolls. Adjust its sweetness, sourness, and spiciness to your preference.

🔄 Variations

• Add crab meat to the filling for a richer flavor.
• Create a vegetarian version by omitting the pork and shrimp, and using finely chopped tofu, jicama, taro, and more mushrooms.

🥗 Nutrition

Per serving