Vietnamese spring roll

Chả giò

Vietnam

Snack
8 persons
60
Mild

Chả giò, also known as fried spring roll, Vietnamese spring roll, spring roll, is a popular dish in Vietnamese cuisine and is usually served as an appetizer in Europe and North America. It is often a combination of minced pork and shrimp, wrapped in rice paper and deep-fried.

Ingredients

- 70 g Longkou Vermicelli

- 2 tsp Fish Sauce Gold

- 24 sheets Rice Paper Ø 22 cm

350 g Minced pork

120 g shrimps: finely chopped

150 g grated Carrot

1 clove Garlic: finely chopped

0.5 tsp ground black pepper

Salt to taste

1 Egg: beaten

Preparation method for Vietnamese spring roll

Soak the glass noodles in lukewarm water. Cut the soaked glass noodles into shorter threads to fit the rice paper.
Finely chop the shrimp and garlic and beat the egg.
Mix the ground beef, shrimps, grated carrot, garlic, black pepper, salt, and beaten egg in a bowl to get a sticky filling.
Then prepare the spring rolls. Place a piece of rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the rice paper to soften it.
Place 1 heaped tablespoon of the filling on top of the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll it up into a circular ring about three inches long.
Heat oil over medium heat in a wok or large skillet. When the oil is hot, gently put a few rolls in the oil. Slowly fry them until they turn light brown. Take them out and let them drain on some kitchen paper.
Serve immediately with the Vietnamese dipping sauce or roll it up with a fresh lettuce leaf and some herbs (coriander, mint, etc.) and then dip in the dipping sauce.