Chả Giò (Vietnamese Fried Spring Rolls)
Món truyền thống · Vietnamese
Crispy, golden-brown fried spring rolls filled with a savory mixture of ground pork, shrimp, glass noodles, and vegetables, served with fresh herbs and a dipping sauce.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Ground pork1 lb
- Shrimp, peeled and deveined1/2 lb
- Glass noodles (bean thread noodles)2 oz
- Wood ear mushrooms, dried0.5 oz
- Carrots, shredded1 cup
- Bean sprouts, chopped1 cup
- Onion, finely chopped1/2 cup
- Eggs2
- Fish sauce2 tbsp
- Sugar1 tsp
- Black pepper1 tsp
- Salt1 tsp
- Rice paper wrappers (banh trang)1 package
- Vegetable oil, for frying4 cups
- Water1/4 cup
Các bước
- 1
Soak glass noodles and dried wood ear mushrooms in warm water until softened. Drain and chop finely.
- 2
In a large bowl, combine ground pork, chopped shrimp, chopped noodles, chopped mushrooms, shredded carrots, chopped bean sprouts, chopped onion, and eggs.
- 3
Season the mixture with fish sauce, sugar, black pepper, and salt. Mix well until thoroughly combined.
- 4
Prepare the rice paper wrappers according to package instructions (usually by dipping briefly in water).
- 5
Place a portion of the filling onto a wrapper, fold the sides in, and roll tightly to form a spring roll.
- 6
Heat vegetable oil in a deep pot or wok over medium-high heat. The oil should be about 350°F (175°C).
- 7
Carefully fry the spring rolls in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels.
- 8
Serve hot with fresh herbs (mint, cilantro, lettuce) and nuoc cham (Vietnamese dipping sauce).
