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Vietnamese Egg Rolls (Chả Giò)
1 h 15 minServes 8Nutri-Score C€€
C
1 h 15 min
1 h 15 minVietnamese Egg Rolls (Chả Giò)
what you need
Ingredients
ground porkMeat450 g- ground shrimp (ground)Fish225 g
dried wood ear mushrooms (rehydrated and finely minced)Produce40 g
carrot (grated)Produce1 piece
onion (finely diced)Produce1 piece
mung bean glass noodles (soaked in hot water and finely chopped)Grains100 g
eggDairy1 piece
egg roll wrappersBakery28 pieces
garlic (minced)Produce3 pieces
saltSpices5 g
black pepperSpices2 g
sugarPantry12 g- fish saucePantry15 ml
- oil (for frying)Pantry500 ml
per serving
Nutrition
304kcal
- Carbs
- 26 g
- Proteins
- 13 g
- Fat
- 16 g
what you’ll use
Tools
Mixing bowl
Frying pan
Grater
Tongs
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Serve
- Serve with lettuce, cucumbers, fish sauce and rice vermicelli noodles.