Chả Giò(Chả Giò (越南炸春卷))
Vietnamese Fried Spring Rolls
Chả giò，也称为 nem rán，是酥脆的炸春卷，是越南美食中备受欢迎的开胃菜和主食。它们以调味肉类、蔬菜和粉丝为馅料，包裹在精致的金黄色外皮中。这些春卷深深植根于越南文化，经常在 Tết（农历新年）等节日和家庭聚会时摆上节日的餐桌，象征着丰盛和团聚。
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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.)
👨🍳 步骤
- 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
💡 专业技巧
- ✓确保馅料不要太湿；将虾等食材擦干可以帮助防止米纸在油炸过程中破裂。
- ✓为了获得额外的酥脆度，可以考虑使用专门用于油炸的网状米纸，这会让油渗透并使内部酥脆。
- ✓油炸时不要使锅内过挤；这可以确保均匀烹饪和酥脆度。必要时分批油炸。
- ✓Nuoc cham 蘸酱对于地道的体验至关重要。经典的比例是鱼露、糖和水的 1:1:1 比例，加入适量的青柠汁，构成基础。
✨ 创意变奏
为您的创意版本提供灵感
- 在馅料中加入切碎的芋头根或沙葛，以增加质感和保持水分。
- 加入其他蛋白质，如蟹肉或切碎的鸡肉，与猪肉和虾一起或代替它们。
- 素食版本（Chả Giò Chay）可以将肉类替换为硬豆腐、切碎的蘑菇和切碎的蔬菜，如芋头或沙葛。