Chả giò (Vietnam)
Serves 4
Ingredients
Method
200 g. Ground Pork
100 g. Shrimp, Peeled, Deveined and Chopped
1 Onion, Minced
1 Carrot, Grated
100 g. Glass Noodles, Soaked and Chopped
15 g. Wood Ear Mushrooms, Soaked and Chopped
10 Rice Paper Wrappers
30 ml. Fish Sauce
5 g. Pepper
500 ml. Oil for Deep Frying
In a bowl, combine the ground pork, shrimp, onion, carrot, glass noodles, and wood ear mushrooms. Season with fish sauce and pepper.
Take a rice paper wrapper and place a spoonful of the filling near one end. Roll the wrapper over the filling, tuck in the sides, then continue to roll up. Repeat with the remaining wrappers and filling.
Heat the oil in a deep fryer or deep pan to 180°C. Fry the rolls until golden brown and crispy, about 5 minutes. Drain on paper towels.
Serve the spring rolls hot, with a side of fish sauce