Chả Giò(越南炸春捲 (Chả Giò))
Vietnamese Fried Spring Rolls
越南炸春捲 (Chả Giò)，又稱 Nem Rán，是越南菜中備受喜愛、不可或缺的開胃菜。它們以調味過的肉類、蔬菜和麵條製成誘人的內餡，包裹在精緻、金黃酥脆的外皮中。這些春捲深深植根於越南文化，經常在 Tết (農曆新年) 和家庭聚會等慶祝活動中現身，象徵著豐盛和團聚。
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🧂 食材
- 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.)
👨🍳 步驟
- 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
💡 專業提示
- ✓確保內餡不要太濕；將蝦仁等食材拍乾有助於防止油炸時春捲爆裂。
- ✓為了增加酥脆度，可以考慮使用專為油炸設計的網狀米紙，這種米紙能讓油滲入並使內部酥脆。
- ✓油炸時不要讓鍋子過擠；這能確保均勻烹調和酥脆度。必要時分批油炸。
- ✓Nuoc Cham 蘸醬對於道地的風味至關重要。經典的比例是魚露、糖和水的 1:1:1 比例，再加上檸檬汁調味，作為基底。
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- 在內餡中加入切碎的芋頭根或豆薯，以增加質地和保持濕潤度。
- 加入其他蛋白質，如蟹肉或切碎的雞肉，與豬肉和蝦仁一起或代替。
- 對於素食版本 (Chả Giò Chay)，將肉類替換為硬豆腐、切碎的蘑菇和切碎的蔬菜，如芋頭或豆薯。