Vietnamese Fried Spring Rolls (Chả Giò)
Vietnamese Fried Spring Rolls (Chả Giò)
Ingredients
For the Spring Roll Filling
- 1 pound ground pork
- 1/4 cup dried wood ear mushrooms, rehydrated and finely chopped
- 1 carrot, medium, grated
- 1/2 pound shrimp, peeled, deveined, and finely chopped
- 2 ounces vermicelli noodles, rehydrated, drained, and cut into 1-inch lengths
- 3 cloves garlic, minced
- 1 teaspoon chicken powder
- 1 teaspoon Yum Yum seasoning, (or MSG)
- 2 tablespoons fish sauce
- 1 teaspoon granulated sugar
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
For Assembly and Frying
- 20 square rice paper wrappers, or as needed
- 4 cups vegetable oil, for deep frying, or as needed
For Serving
- 1 head lettuce leaves, fresh, for wrapping
- 1 cup fresh herbs, such as mint, cilantro, or perilla
- 1 cup nuoc cham, Vietnamese dipping sauce
Instructions
- 1
In a large glass bowl, combine the ground pork, rehydrated and chopped wood ear mushrooms, grated carrot, finely chopped shrimp, rehydrated and cut vermicelli noodles, minced garlic, chicken powder, Yum Yum seasoning (or MSG), fish sauce, granulated sugar, oyster sauce, soy sauce, Chinese cooking wine, sesame oil, and cornstarch.
⏱️ 10 min
- 2
Mix all the filling ingredients thoroughly by hand until well incorporated and sticky. This ensures all flavors are evenly distributed.
⏱️ 5 min
- 3
Prepare your rice paper wrappers for rolling. Lay a dry square rice paper wrapper on a clean work surface. Cover it with a damp, clean cloth. Place another dry rice paper wrapper on top of the damp cloth, then cover with another piece of damp cloth or paper. Gently press down for a second. This method softens the rice paper just enough without making it too wet or sticky, making it easier to roll.
⏱️ 10 min
- 4
Place about 1 1/2 to 2 tablespoons of the filling near one edge of the softened rice paper wrapper, shaping it into a small log.
⏱️ 5 min
- 5
Fold the bottom edge of the wrapper over the filling. Then, fold in the side flaps tightly. Roll the spring roll up firmly and evenly to create a compact cylinder. Repeat with the remaining filling and wrappers.
⏱️ 15 min
- 6
Heat the vegetable oil in a large wok or deep pot over medium-high heat to 350°F (175°C). Ensure there is enough oil for the spring rolls to be fully submerged.
⏱️ 5 min•🌡️ 350
- 7
Carefully place a few spring rolls into the hot oil, being careful not to overcrowd the pot. Fry in batches to maintain oil temperature.
⏱️ 5 min•🌡️ 350
- 8
Fry the spring rolls for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides, and the internal temperature of the filling reaches 160°F (71°C).
⏱️ 7 min•🌡️ 350
- 9
Remove the fried spring rolls from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 3 min
- 10
Serve the hot, crispy spring rolls immediately with fresh lettuce leaves, an assortment of fresh herbs, and a side of nuoc cham for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Fried Spring Rolls (Chả Giò)
Ingredients
For the Spring Roll Filling
- 1 pound ground pork
- 1/4 cup dried wood ear mushrooms, rehydrated and finely chopped
- 1 carrot, medium, grated
- 1/2 pound shrimp, peeled, deveined, and finely chopped
- 2 ounces vermicelli noodles, rehydrated, drained, and cut into 1-inch lengths
- 3 cloves garlic, minced
- 1 teaspoon chicken powder
- 1 teaspoon Yum Yum seasoning, (or MSG)
- 2 tablespoons fish sauce
- 1 teaspoon granulated sugar
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
For Assembly and Frying
- 20 square rice paper wrappers, or as needed
- 4 cups vegetable oil, for deep frying, or as needed
For Serving
- 1 head lettuce leaves, fresh, for wrapping
- 1 cup fresh herbs, such as mint, cilantro, or perilla
- 1 cup nuoc cham, Vietnamese dipping sauce
Instructions
- 1
In a large glass bowl, combine the ground pork, rehydrated and chopped wood ear mushrooms, grated carrot, finely chopped shrimp, rehydrated and cut vermicelli noodles, minced garlic, chicken powder, Yum Yum seasoning (or MSG), fish sauce, granulated sugar, oyster sauce, soy sauce, Chinese cooking wine, sesame oil, and cornstarch.
⏱️ 10 min - 2
Mix all the filling ingredients thoroughly by hand until well incorporated and sticky. This ensures all flavors are evenly distributed.
⏱️ 5 min - 3
Prepare your rice paper wrappers for rolling. Lay a dry square rice paper wrapper on a clean work surface. Cover it with a damp, clean cloth. Place another dry rice paper wrapper on top of the damp cloth, then cover with another piece of damp cloth or paper. Gently press down for a second. This method softens the rice paper just enough without making it too wet or sticky, making it easier to roll.
⏱️ 10 min - 4
Place about 1 1/2 to 2 tablespoons of the filling near one edge of the softened rice paper wrapper, shaping it into a small log.
⏱️ 5 min - 5
Fold the bottom edge of the wrapper over the filling. Then, fold in the side flaps tightly. Roll the spring roll up firmly and evenly to create a compact cylinder. Repeat with the remaining filling and wrappers.
⏱️ 15 min - 6
Heat the vegetable oil in a large wok or deep pot over medium-high heat to 350°F (175°C). Ensure there is enough oil for the spring rolls to be fully submerged.
⏱️ 5 min•🌡️ 350 - 7
Carefully place a few spring rolls into the hot oil, being careful not to overcrowd the pot. Fry in batches to maintain oil temperature.
⏱️ 5 min•🌡️ 350 - 8
Fry the spring rolls for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides, and the internal temperature of the filling reaches 160°F (71°C).
⏱️ 7 min•🌡️ 350 - 9
Remove the fried spring rolls from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 3 min - 10
Serve the hot, crispy spring rolls immediately with fresh lettuce leaves, an assortment of fresh herbs, and a side of nuoc cham for dipping.