Chả Giò Thịt Heo (Vietnamese Pork Spring Rolls)
User Reviews
5
10 reviews
Excellent
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Prep Time
30 mins
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Cook Time
20 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 vermicelli noodles I used mung bean thread noodles/cellophane noodles, 15 grams, dried
- 1/4 cup Wood ear mushrooms 5 grams, dried
- 1 onion 3 1/2 ounces, 100 grams, small
- 5 1/2 ounces ground pork shoulder 150 grams
- 1/2 cup carrot 50 grams, shredded
- 1 egg
- 2 teaspoons fish sauce fish sauce, 10 grams, nuoc mam
- 1/3 teaspoon salt 2 grams, fine
- 3/4 teaspoon black pepper 2 grams, freshly ground
- 15 rice paper wrappers (6 1/4 inches, 16 centimeters) in diameter
- 4 1/4 cups sunflower oil 1 liter
- lettuce a few leaves
- cilantro fresh
- mint fresh
Spring Roll Dipping Sauce:
- 2 cloves garlic 6 grams
- 1 1/2 tablespoons sugar 20 grams
- 3 1/2 tablespoons fish sauce fish sauce, 50 grams, nuoc mam
- 2 tablespoons rice vinegar or lime juice, 30 grams
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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