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Vietnamese Egg Rolls (Chả Giò)
1 u 15 minVoor 8Nutri-Score C€€
C
1 u 15 min
1 u 15 minVietnamese Egg Rolls (Chả Giò)
wat je nodig hebt
Ingrediënten
ground porkVlees450 g- ground shrimp (ground)Vis225 g
dried wood ear mushrooms (rehydrated and finely minced)Groente en fruit40 g
carrot (grated)Groente en fruit1 stuk
onion (finely diced)Groente en fruit1 stuk
mung bean glass noodles (soaked in hot water and finely chopped)Granen100 g
eggZuivel1 stuk
egg roll wrappersBakkerij28 stukken
garlic (minced)Groente en fruit3 stukken
saltKruiden en specerijen5 g
black pepperKruiden en specerijen2 g
sugarVoorraadkast12 g- fish sauceVoorraadkast15 ml
- oil (for frying)Voorraadkast500 ml
per portie
Voedingswaarden
304kcal
- Koolhydraten
- 26 g
- Eiwitten
- 13 g
- Vetten
- 16 g
wat je gebruikt
Keukengerei
Mengkom
Koekenpan
Rasp
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Serve
- Serve with lettuce, cucumbers, fish sauce and rice vermicelli noodles.