Chả Rươi Cuốn (Blood Cockle Omelette Rolls)
80% chuẩn vị · Vietnamese
A creative twist on Chả Rươi, these are thin omelette rolls filled with the classic blood cockle and pork mixture, offering a different presentation and texture. They are typically served with a dipping sauce.
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Nguyên liệu
- Blood cockles (rươi)250g
- Ground pork150g
- Chicken eggs5 large
- Shallots1 medium, finely chopped
- Scallions2 stalks, finely chopped
- Cilantro2 tbsp, finely chopped
- Fish sauce1.5 tbsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Vegetable oil3 tbsp
Các bước
- 1
Clean the blood cockles thoroughly. Rinse in cold water until clear. Drain well.
- 2
In a bowl, combine the cleaned blood cockles, ground pork, chopped shallots, scallions, cilantro, fish sauce, salt, and black pepper. Mix well.
- 3
Whisk 3 of the eggs in a separate bowl and add them to the blood cockle mixture. Stir gently to combine.
- 4
Heat 1 tbsp of oil in a non-stick skillet over medium heat. Pour a thin layer of the mixture to create a thin omelette. Cook until set, then carefully flip and cook the other side. Repeat to make several thin omelettes.
- 5
In a separate bowl, whisk the remaining 2 eggs. Heat another 1 tbsp of oil in the skillet. Pour a thin layer of egg to create a thin egg crepe. Cook until set, then flip and cook briefly. Repeat to make several egg crepes.
- 6
Lay an omelette (from step 4) flat. Place an egg crepe (from step 5) on top. Spread a thin layer of the blood cockle mixture over the egg crepe.
- 7
Carefully roll up the omelette and egg crepe tightly. Repeat with remaining mixtures.
- 8
Heat the remaining 1 tbsp of oil in the skillet. Place the rolls seam-side down and pan-fry until golden brown and heated through, turning occasionally.
- 9
Let the rolls cool slightly, then slice them into bite-sized pieces. Serve immediately.
