Vietnamese Spring Rolls (Chả Giò)


After making the Vietnamese Salad Rolls  (http://wp.me/p1YyIg-X) I finally got around to making Vietnamese Spring Rolls. I have to say, they are much harder to make and there’s more of a process involved. There’s a lot more prep work, and of course the added step of deep-frying the rolls. My husband says I made them too big but I think it’s because my wrappers were medium-sized ones. You can use whatever size wrappers you have available and as big as you like, keeping in mind not to over-stuff them or they’ll fall apart while frying. 

Here how I went about making these, they might seem a little more Chinese than Vietnamese, but that’s nothing a little fish sauce can’t fix!

Ingredients:
1/2 lb ground pork
1/3 lb shrimp, ground/minced (can be frozen or fresh)
5 small carrots, peeled and julienne 
1 small onion, minced
3 medium pieces of dried black fungus
2 squares bean thread noodle
1/2 teaspoon of salt
1/2 teaspoon soya sauce
1/4 tablespoon sugar
1/2 tablespoon mushroom seasoning
1/4 teaspoon pepper
couple splashes fish sauce
couple splashes sesame oil
spring roll wrappers, medium squares
1 egg yolk

Mixture
1. Soak the fungus in hot water until softened, strain and chop into short thin strips
2. Soak the bean thread noodles in hot water until soften, strain and roughly chop into short pieces
3. Unwrap wrappers and either pre-peel or gently loosen from each other, cover with damp cloth or paper towel
4. In a large bowl, combine pork, shrimp, carrots, onion, fungus, and noodles
5. Add sugar, salt, mushroom seasoning, pepper, and fish sauce and mix well (I cheated and used my mixer, but you can use a wooden spoon or hands)
6. Splash in sesame oil and make sure mixture has even amount of all ingredients throughout

Putting It All Together
I wrapped these using the similar method to wrapping the Salad Rolls and how I wrap burritos, so if you have your own way, by all means, do that. Also, if you don’t want to pre-peel the wrappers before starting, you can peel a few at a time like I do – just make sure to cover it with a damp cloth or paper towel or they’ll dry out and crack.
1. Peel a wrapper and place it in front of you like a diamond
2. Put about 2 teaspoons full of the mixture onto the bottom 1/3 of the wrapper
3. Fold in the 2 sides, then fold up the bottom, dot some egg yolk at remaining corner
4. Roll upwards (away from you) tightly, squeezing lightly
5. Wrap several and place into your deep fryer or a sauce pan with oil (medium heat), watch the heat or they’ll be brown outside but raw inside
6. Ready when golden brown on the outside (use a meat thermometer and/or cut one open)
7. Put on paper towels to soak some oil


Yes, my rolls aren’t beautiful and it’s my first attempt at spring rolls on my own!
Now, the fish sauce that will go with this.

Ingredients:

1/2 cup of water
1/4 cup fish sauce
1 tablespoon white vinegar
2 tablespoons lime juice
2 tablespoons sugar
2 cloves garlic, finely chopped
red chilli , finely chopped

Directions
1. Heat water on low (doesn’t need to simmer)
2. Add in sugar, stir until dissolved
3. Add rest of ingredients
4. Taste, add more fish sauce, vinegar, etc. as desired
5. Let cool and store in glass container

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