Plat
Vietnamese Egg Rolls (Chả Giò)
1 h 15Pour 8Nutri-Score C€€
C
1 h 15
1 h 15Vietnamese Egg Rolls (Chả Giò)
ce qu’il vous faut
Ingrédients
ground porkViandes450 g- ground shrimp (ground)Poissons225 g
dried wood ear mushrooms (rehydrated and finely minced)Fruits et légumes40 g
carrot (grated)Fruits et légumes1 morceau
onion (finely diced)Fruits et légumes1 morceau
mung bean glass noodles (soaked in hot water and finely chopped)Céréales100 g
eggProduits laitiers1 morceau
egg roll wrappersBoulangerie28 morceaux
garlic (minced)Fruits et légumes3 morceaux
saltÉpices5 g
black pepperÉpices2 g
sugarÉpicerie12 g- fish sauceÉpicerie15 ml
- oil (for frying)Épicerie500 ml
par portion
Nutrition
304kcal
- Glucides
- 26 g
- Protéines
- 13 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Râpe
Pince de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Serve
- Serve with lettuce, cucumbers, fish sauce and rice vermicelli noodles.