Chả Giò

Cuisines

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Recipe

Ingredients

200 grams	ground pork
100 grams	shrimp, peeled and deveined
50 grams	dried vermicelli noodles
30 grams	dried wood ear mushrooms
1 medium	carrot, grated
1 small	onion, finely chopped
2 cloves	garlic, minced
1 tablespoon	fish sauce
1 teaspoon	sugar
1/2 teaspoon	black pepper
20	rice paper wrappers
—	vegetable oil for frying
—	lettuce leaves for serving
—	fresh herbs (mint, cilantro) for serving
—	nuoc cham dipping sauce

Instructions

1. 1 Soak the dried vermicelli noodles in warm water for 10 minutes, then drain and cut into short lengths.
2. 2 Soak the dried wood ear mushrooms in warm water for 15 minutes, then drain and finely chop.
3. 3 In a large bowl, combine the ground pork, shrimp, vermicelli noodles, wood ear mushrooms, grated carrot, chopped onion, minced garlic, fish sauce, sugar, and black pepper.
4. 4 Mix the filling ingredients thoroughly until well combined.
5. 5 Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water to soften for a few seconds, then lay it flat on a clean surface.
6. 6 Place about 1 tablespoon of the filling mixture near the edge of the wrapper, fold in the sides, and roll up tightly to enclose the filling.
7. 7 Repeat the process with the remaining wrappers and filling.
8. 8 Heat the vegetable oil in a deep frying pan over medium heat.
9. 9 Fry the spring rolls in batches, turning occasionally, until golden brown and crispy, about 5-7 minutes per batch.
10. 10 Remove the spring rolls from the oil and drain on paper towels.
11. 11 Serve the spring rolls with lettuce leaves, fresh herbs, and nuoc cham dipping sauce.