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Vietnamese Egg Rolls (Chả Giò)
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Vietnamese Egg Rolls (Chả Giò)

1 godz. 15 minPorcje: 8Nutri-Score C€€
od @sonandtina129 importówugotowano 0 razy
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Składniki

8 osób
  • ground porkMięso450 g
  • ground shrimp (ground)Ryby225 g
  • dried wood ear mushrooms (rehydrated and finely minced)Warzywa i owoce40 g
  • carrot (grated)Warzywa i owoce1 kawałek
  • onion (finely diced)Warzywa i owoce1 kawałek
  • mung bean glass noodles (soaked in hot water and finely chopped)Produkty zbożowe100 g
  • eggNabiał1 kawałek
  • egg roll wrappersPiekarnia28 kawałki
  • garlic (minced)Warzywa i owoce3 kawałki
  • saltPrzyprawy5 g
  • black pepperPrzyprawy2 g
  • sugarSpiżarnia12 g
  • fish sauceSpiżarnia15 ml
  • oil (for frying)Spiżarnia500 ml

na porcję

Wartości odżywcze

304kcal

Węglowodany
26 g
Białko
13 g
Tłuszcz
16 g
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Przybory

  • Miska
  • Patelnia
  • Tarka
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  5. Serve

    • Serve with lettuce, cucumbers, fish sauce and rice vermicelli noodles.
    Krok 5
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