Crispy Vietnamese Fried Spring Rolls (Chả Giò)
Традиционно ястие · Vietnamese
Chả Giò are the crispy, fried cousins of fresh spring rolls. These golden-brown rolls are filled with a savory mixture of ground pork, shrimp, glass noodles, and vegetables, then deep-fried to perfection. They are typically served with lettuce, fresh herbs, and a dipping sauce (nước chấm).
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Rice paper wrappers (or wheat wrappers)15 sheets
- Ground pork250g
- Shrimp, finely chopped100g
- Glass noodles (mung bean vermicelli)50g
- Wood ear mushrooms, rehydrated and finely chopped1/4 cup
- Carrot, finely grated1/2 cup
- Bean sprouts, finely chopped1/2 cup
- Egg1
- Fish sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Vegetable oilfor frying
- Waterfor dipping wrappers
- Lettuce leaves and fresh herbs (mint, cilantro)for serving
- Nước chấm (Vietnamese dipping sauce)for serving
Стъпки
- 1
Soak glass noodles in warm water until softened, then drain and chop into small pieces.
- 2
In a large bowl, combine ground pork, chopped shrimp, glass noodles, wood ear mushrooms, grated carrot, chopped bean sprouts, egg, fish sauce, sugar, and black pepper. Mix well.
- 3
Prepare a bowl of warm water for dipping the wrappers. Dip one wrapper briefly until pliable.
- 4
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 roll tightly to form a cylindrical shape.
- 5
Repeat with remaining filling and wrappers. Ensure rolls are sealed tightly.
- 6
Heat vegetable oil in a deep pot or wok to 170-180°C (340-350°F).
- 7
Carefully fry the spring rolls in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels.
- 8
Serve hot with lettuce leaves, fresh herbs, and nước chấm for dipping.
