A recipe for Chả Giò Thịt Heo (Vietnamese Pork Spring Rolls) from the cookbook, Tasting Vietnam, by Anne-Solenne Hatte! A pork vegetable filling is wrapped in rice paper and deep-fried until golden.
Keyword fried, pork, spring roll, Vietnam, Vietnamese
Prep Time 30minutes
Cook Time 20minutes
Resting Time: 30minutes
Total Time 1hour20minutes
Chả Giò Thịt Heo (Vietnamese Pork Spring Rolls)
1/2ounce(15 grams) dried vermicelli noodlesI used mung bean thread noodles/cellophane noodles
1/4cup(5 grams) dried wood ear mushrooms
1small onion(3 1/2 ounces, 100 grams)
5 1/2ounces(150 grams) ground pork shoulder
1/2cup(50 grams) shredded carrots
2teaspoons(10 grams) nuoc mamfish sauce
1/3teaspoon(2 grams) fine salt
3/4teaspoon(2 grams) freshly ground black pepper
15rice paper wrappers(6 1/4 inches, 16 centimeters) in diameter
4 1/4cups(1 liter) sunflower oil
A few lettuce leaves
Spring Roll Dipping Sauce:
2cloves(6 grams) garlic
1 1/2tablespoons(20 grams) sugar
3 1/2tablespoons(50 grams) nuoc mamfish sauce
2tablespoons(30 grams) rice vinegar or lime juice
For the filling:
Soak the vermicelli and mushrooms separately in warm water for 30 minutes.
Coarsely cut the vermicelli and finely dice the mushrooms.
Peel and thinly slice the onions.
In a bowl, mix the ground meat with the shredded carrots, onion, noodles, chopped mushrooms, and beaten egg.
Season with the nuoc mam, salt, and pepper.
For the spring rolls:
Boil water and pour into a large bowl. Soak a clean cloth in the water, wring it out, and lay over a table or large tray.
Soak the rice paper wrapper in the hot water and lay out over the cloth.
Make a 3/4 ounce (20 gram) ball of filling, about 2 teaspoons, and place it centered at the bottom of the wrapper.
Partly roll up the wrapper tightly around the filling and flatten the sides to remove any air.
Fold the sides over and finish rolling. Repeat the process to make fifteen rolls.
Cooking and finishing:
Heat the sunflower oil to 210˚F (100˚C) in a saucepan.
Lower five rolls at a time into the pan, then gradually increase the heat to 300˚F (150˚C) without touching or moving them until they turn light golden. Then remove and drain off excess oil in a colander or on paper towels.
Before serving, deep-fry again at 350˚F (180˚C) in the same oil for 2 to 5 minutes, depending on the color, then drain.
Serve with a lettuce leaf, fresh cilantro, mint, and spring roll dipping sauce.
To make the Spring Roll Dipping Sauce:
Peel and mince the garlic.
Heat 1/3 cup plus 1 1/2 tablespoons (100 grams) water, add the sugar, and wait for the mixture to cool.
Mix in the nuoc mam, vinegar, and minced garlic (I also added a few red chili slices).