Vietnamese Pork and Shrimp Chả Giò
Vietnamese Pork and Shrimp Chả Giò
Ingredients
For the Filling (makes about 50 rolls)
- 1 pound ground pork
- 1/2 pound shrimp, peeled and deveined
- 1 cup bean thread noodles, soaked and cut
- 1/2 cup wood ear mushrooms, soaked and cut
- 1 cup carrot, shredded
- 1 cup jicama, diced
- 1 egg
- 1 tablespoon garlic salt
- 1/2 tablespoon onion powder
- 1/2 tablespoon sugar
- 1 teaspoon ground pepper
- 1 teaspoon MSG
For Assembly and Frying
- 2 packs spring roll wrappers, (25-30 wrappers each pack)
- 1 egg, beaten, for egg wash
- 4 cups frying oil, as needed for deep frying
Instructions
- 1
In a large mixing bowl, combine the ground pork, peeled and deveined shrimp, soaked and cut bean thread noodles, soaked and cut wood ear mushrooms, shredded carrot, and diced jicama. Add 1 egg, garlic salt, onion powder, sugar, ground pepper, and MSG. Mix all ingredients thoroughly by hand until well combined. Cover the bowl and refrigerate the filling for at least 30 minutes to allow the flavors to meld and the mixture to firm up, making it easier to wrap.
⏱️ 5 min
- 2
While the filling chills, prepare your spring roll wrappers. If using frozen wrappers, thaw them for 15-20 minutes. Keep the wrappers covered with a damp cloth or plastic wrap once opened, as they dry out quickly. Prepare the egg wash by beating 1 egg in a small bowl; this will be used to seal the rolls.
⏱️ 10 min
- 3
To wrap the spring rolls, place a wrapper on a clean, flat surface in a diamond orientation, with a corner pointing towards you. Place a spoonful of the prepared filling onto the corner closest to you. Avoid overfilling to ensure even cooking and prevent bursting. Lift the bottom corner of the wrapper over the filling and tuck it in tightly. Roll the wrapper halfway up, then fold in the right side of the wrapper, followed by the left side. Continue rolling the wrapper all the way to the top corner. Apply egg wash to the top corner and press firmly to seal the roll completely. Repeat this process with the remaining filling and wrappers.
⏱️ 30 min
- 4
Preheat frying oil in a deep fryer to 400°F. If using a stove and a pot, preheat the oil to 375°F. Carefully place the wrapped spring rolls into a frying basket, ensuring not to overcrowd the fryer. Fry the spring rolls for 10-12 minutes, or until they are golden brown and thoroughly cooked through. If frying frozen chả giò, fry them directly from frozen; do not thaw.
⏱️ 10 min•🌡️ 400 - 5
Once fried, remove the spring rolls from the oil and place them onto a cooling rack set over a baking sheet to drain excess oil and maintain crispiness. Serve hot with your favorite dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Pork and Shrimp Chả Giò
For the Filling (makes about 50 rolls)
- 1 pound ground pork
- 1/2 pound shrimp, peeled and deveined
- 1 cup bean thread noodles, soaked and cut
- 1/2 cup wood ear mushrooms, soaked and cut
- 1 cup carrot, shredded
- 1 cup jicama, diced
- 1 egg
- 1 tablespoon garlic salt
- 1/2 tablespoon onion powder
- 1/2 tablespoon sugar
- 1 teaspoon ground pepper
- 1 teaspoon MSG
For Assembly and Frying
- 2 packs spring roll wrappers, (25-30 wrappers each pack)
- 1 egg, beaten, for egg wash
- 4 cups frying oil, as needed for deep frying
Instructions
- 1
In a large mixing bowl, combine the ground pork, peeled and deveined shrimp, soaked and cut bean thread noodles, soaked and cut wood ear mushrooms, shredded carrot, and diced jicama. Add 1 egg, garlic salt, onion powder, sugar, ground pepper, and MSG. Mix all ingredients thoroughly by hand until well combined. Cover the bowl and refrigerate the filling for at least 30 minutes to allow the flavors to meld and the mixture to firm up, making it easier to wrap.
⏱️ 5 min - 2
While the filling chills, prepare your spring roll wrappers. If using frozen wrappers, thaw them for 15-20 minutes. Keep the wrappers covered with a damp cloth or plastic wrap once opened, as they dry out quickly. Prepare the egg wash by beating 1 egg in a small bowl; this will be used to seal the rolls.
⏱️ 10 min - 3
To wrap the spring rolls, place a wrapper on a clean, flat surface in a diamond orientation, with a corner pointing towards you. Place a spoonful of the prepared filling onto the corner closest to you. Avoid overfilling to ensure even cooking and prevent bursting. Lift the bottom corner of the wrapper over the filling and tuck it in tightly. Roll the wrapper halfway up, then fold in the right side of the wrapper, followed by the left side. Continue rolling the wrapper all the way to the top corner. Apply egg wash to the top corner and press firmly to seal the roll completely. Repeat this process with the remaining filling and wrappers.
⏱️ 30 min - 4
Preheat frying oil in a deep fryer to 400°F. If using a stove and a pot, preheat the oil to 375°F. Carefully place the wrapped spring rolls into a frying basket, ensuring not to overcrowd the fryer. Fry the spring rolls for 10-12 minutes, or until they are golden brown and thoroughly cooked through. If frying frozen chả giò, fry them directly from frozen; do not thaw.
⏱️ 10 min•🌡️ 400 - 5
Once fried, remove the spring rolls from the oil and place them onto a cooling rack set over a baking sheet to drain excess oil and maintain crispiness. Serve hot with your favorite dipping sauce.
⏱️ 5 min