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Chả giò

Vietnamese Spring Rolls
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Prep Time:2 hours
Cook Time:1 hour
Course: Appetizer, Main Course, Snack
Cuisine: Vietnamese
Keyword: Cha Gio, Egg Rolls, Spring Rolls
Servings: 25 spring rolls

Ingredients

Spring Rolls (Chả giò)

  • 300 g pork mince (use chicken if you cannot eat pork)
  • 200 g pork, chopped
  • 50 g cellophane noodles
  • 50 g jicama, grated or julienned
  • 50 g carrot, grated or julienned
  • 50 g taro, grated or julienned
  • 1 large woodear mushroom
  • 4 cloves garlic, minced
  • 1 egg
  • 1 tbsp oyster sauce
  • 1 tbsp seasoning powder (chicken bouillon, I used a veggie seasoning powder)
  • 1 tbsp black pepper
  • 1 packet TYJ spring roll wrappers

Fish Sauce (Nước chấm)

  • 3 parts water
  • 1 part fish sauce
  • 1 part sugar
  • 1 part lime juice
  • garlic & chilli (to taste)

Hand Rolls

  • Lettuce
  • Coriander/Silantro
  • Vietnamese mint
  • Cucumber, julienned or grated
  • Carrot, julienned or grated
  • Vermicelli, cooked as per packet instructions
  • Rice papers (the dried kind)

Instructions

  • Read what I wrote in the blog above :) Trust me it'll make it make sense.

Spring Rolls (Chả giò)

  • Pour some hot water over your cellophane water and let it sit for 10-20 seconds. Fish it out and rinse in cold water (it should still feel undercooked). Set aside
  • Pour some hot water over the dried woodear mushroom and let it sit for 5-10 mins. Then cut into thin strips. Set aside.
  • All of the vegetables that you have grated or julienned, you need to squeeze out all its water/moisture with a cheese cloth or paper towel so that it's completely dry. Do this in batches.
  • In a bowl, combine all the ingredients and mix well.
  • Get a piece of spring roll wrapper and place a small amount of your pork mixture (~1-2 tbsp) towards one end. Place one corner over the meat then fold in the 2 side corners. Then continue to finish rolling towards the oppposite corner. Seal with a bit of egg yolk. Repeat until you run out of pork mixture.
  • Deep fry the spring rolls for around 8 minutes or until golden brown.

Sauce

  • Place all the ingredients (except lime, garlic and chilli) into a pot and bring to a simmer. Stir until the sugar is melted and take it off the heat. Add in lime juice, garlic and chilli.

Hand Roll

  • Read the 'How to Eat' section of my blog above.