Chả Giò Thịt Heo (Vietnamese Pork Spring Rolls)
User Reviews
5.0
15 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
30 mins
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Total Time
1 hr 20 mins
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Servings
15 Rolls
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Course
Appetizer
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Cuisine
Vietnamese
Chả Giò Thịt Heo (Vietnamese Pork Spring Rolls)
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A recipe for Chả Giò Thịt Heo (Vietnamese Pork Spring Rolls) from the cookbook, Tasting Vietnam, by Anne-Solenne Hatte! A pork vegetable filling is wrapped in rice paper and deep-fried until golden.
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Ingredients
Chả Giò Thịt Heo (Vietnamese Pork Spring Rolls)
- 1/2 ounce (15 grams) dried vermicelli noodles I used mung bean thread noodles/cellophane noodles
- 1/4 cup (5 grams) dried wood ear mushrooms
- 1 small onion (3 1/2 ounces, 100 grams)
- 5 1/2 ounces (150 grams) ground pork shoulder
- 1/2 cup (50 grams) shredded carrots
- 1 egg
- 2 teaspoons (10 grams) nuoc mam fish sauce
- 1/3 teaspoon (2 grams) fine salt
- 3/4 teaspoon (2 grams) freshly ground black pepper
- 15 rice paper wrappers (6 1/4 inches, 16 centimeters) in diameter
- 4 1/4 cups (1 liter) sunflower oil
- A few lettuce leaves
- fresh cilantro
- fresh mint
Spring Roll Dipping Sauce:
- 2 cloves (6 grams) garlic
- 1 1/2 tablespoons (20 grams) sugar
- 3 1/2 tablespoons (50 grams) nuoc mam fish sauce
- 2 tablespoons (30 grams) rice vinegar or lime juice
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Instructions
For the filling:
- Soak the vermicelli and mushrooms separately in warm water for 30 minutes.
- Coarsely cut the vermicelli and finely dice the mushrooms.
- Peel and thinly slice the onions.
- In a bowl, mix the ground meat with the shredded carrots, onion, noodles, chopped mushrooms, and beaten egg.
- Season with the nuoc mam, salt, and pepper.
For the spring rolls:
- Boil water and pour into a large bowl. Soak a clean cloth in the water, wring it out, and lay over a table or large tray.
- Soak the rice paper wrapper in the hot water and lay out over the cloth.
- Make a 3/4 ounce (20 gram) ball of filling, about 2 teaspoons, and place it centered at the bottom of the wrapper.
- Partly roll up the wrapper tightly around the filling and flatten the sides to remove any air.
- Fold the sides over and finish rolling. Repeat the process to make fifteen rolls.
Cooking and finishing:
- Heat the sunflower oil to 210˚F (100˚C) in a saucepan.
- Lower five rolls at a time into the pan, then gradually increase the heat to 300˚F (150˚C) without touching or moving them until they turn light golden. Then remove and drain off excess oil in a colander or on paper towels.
- Before serving, deep-fry again at 350˚F (180˚C) in the same oil for 2 to 5 minutes, depending on the color, then drain.
- Serve with a lettuce leaf, fresh cilantro, mint, and spring roll dipping sauce.
To make the Spring Roll Dipping Sauce:
- Peel and mince the garlic.
- Heat 1/3 cup plus 1 1/2 tablespoons (100 grams) water, add the sugar, and wait for the mixture to cool.
- Mix in the nuoc mam, vinegar, and minced garlic (I also added a few red chili slices).
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Overall Rating
5.0
15 reviews
Excellent
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