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Vietnamese Egg Rolls (Chả Giò)
1 h 15 minPara 8Nutri-Score C€€
C
1 h 15 min
1 h 15 minVietnamese Egg Rolls (Chả Giò)
receta de
Son & Tina
@sonandtina
129 recetas
129 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
ground porkCarne450 g- ground shrimp (ground)Pescado225 g
dried wood ear mushrooms (rehydrated and finely minced)Frutas y verduras40 g
carrot (grated)Frutas y verduras1 pieza
onion (finely diced)Frutas y verduras1 pieza
mung bean glass noodles (soaked in hot water and finely chopped)Cereales100 g
eggLácteos1 pieza
egg roll wrappersPanadería28 piezas
garlic (minced)Frutas y verduras3 piezas
saltEspecias5 g
black pepperEspecias2 g
sugarDespensa12 g- fish sauceDespensa15 ml
- oil (for frying)Despensa500 ml
por ración
Nutrición
304kcal
- Carbohidratos
- 26 g
- Proteínas
- 13 g
- Grasas
- 16 g
lo que usará
Utensilios
Bol
Sartén
Rallador
Pinzas de cocina
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 5
Serve
- Serve with lettuce, cucumbers, fish sauce and rice vermicelli noodles.