Vietnamese Fried Spring Rolls, or cha gio, are a popular and tasty appetizer.If you eat out at Vietnamese restaurants, you’ve probably tried these tasty morsels. Now you can make them at home!
Vietnamese Fried Spring Rolls recipe:
Ingredients:
600g Pork, washed
300g taro (cut into thin strips)
2 Tbsp minced shallot
150g Julienned Carrots
20g shiitake mushroom (rehydrated, drained and cut into thin strips)
15g wood ear mushroom (rehydrated, drained and cut into thin strips)
1 egg
1Tbsp chicken powder
2/3tsp salt
1tsp ground pepper
1Tbsp sugar
50 g dried shrimp (rehydrated, drained, and pureed)
200g minced shrimp
40 g cellophane noodles (soaked in water about 1 minute and drained until dry)
120 paper wrappers( 3 bags)
Notes:
Don't overstuff . The more you put into the center, the more time you'll need to cook. Tis can run the risk of burning the wrapper while the meat is still raw. It also increases your chances of tearing the spring roll skin.
Keep the heat hot but not scorching. Having the oil temperature too high will burn the outside but leave the inside raw. If you notice the oil bubbling too rapidly or starting to spit, turn the heat down until they're cooking on a medium heat.
Avoid overcrowding the pot. Each time a new Chả Giò goes in to fry, it lowers the oil's temperature. If it gets too low, you'll end up boiling the spring rolls rather than getting that signature crispy coating.
All of the vegetables can be found in Asian supermarkets. Make sure to peel each and cut them into thin strips or use a julienne peeler.
Chả Giò can be eaten just as it is or dipped with a Vietnamese Dipping Sauce (Nước Mắm). If you plan to use a dip, make sure to adjust the seasoning to taste so that it's not too salty when paired with the sauce.
We used the smaller wrappers, but you can choose whichever you prefer. The larger the wrapper, the more filling you can add for the Chả Giò.
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