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Vietnamese Egg Rolls (Chả Giò)
1 Std. 15 Min.Für 8Nutri-Score C€€
C
1 Std. 15 Min.
1 Std. 15 Min.Vietnamese Egg Rolls (Chả Giò)
was Sie brauchen
Zutaten
ground porkFleisch450 g- ground shrimp (ground)Fisch225 g
dried wood ear mushrooms (rehydrated and finely minced)Obst & Gemüse40 g
carrot (grated)Obst & Gemüse1 Stück
onion (finely diced)Obst & Gemüse1 Stück
mung bean glass noodles (soaked in hot water and finely chopped)Getreide100 g
eggMilchprodukte1 Stück
egg roll wrappersBackwaren28 Stücke
garlic (minced)Obst & Gemüse3 Stücke
saltGewürze5 g
black pepperGewürze2 g
sugarVorräte12 g- fish sauceVorräte15 ml
- oil (for frying)Vorräte500 ml
pro Portion
Nährwerte
304kcal
- Kohlenhydrate
- 26 g
- Eiweiß
- 13 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Rührschüssel
Bratpfanne
Reibe
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the filling ingredients
- Rehydrate the wood ear mushrooms in water, then mince them finely.
- Soak the mung bean glass noodles in hot water for 3 to 5 minutes, then finely chop them.
- Grate the carrot and finely dice the onion.
- Mince the garlic.
- Schritt 2
Combine the filling
- In a large bowl, combine the ground pork and ground shrimp.
- Add the mushrooms, noodles, carrot, onion and garlic.
- Add the egg and season with salt, black pepper, sugar and fish sauce.
- Mix everything well until fully combined.
- Schritt 3
Roll the egg rolls
- Place an egg roll wrapper in a diamond shape and add about a tablespoon of filling near the corner closest to you.
- Fold the corner over the filling and tuck tightly, then fold in both sides.
- Continue rolling tightly and seal the edge with egg wash.
- Schritt 4
Fry the egg rolls
- Heat the oil in a pan over medium heat; a wooden chopstick should bubble up when it is ready.
- Fry the egg rolls, flipping halfway, until golden brown and crispy.
- Schritt 5
Serve
- Serve with lettuce, cucumbers, fish sauce and rice vermicelli noodles.
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