Vietnamese 20 min

Vietnamese Cha Gio (Crispy Spring Rolls)

Name: Vietnamese Cha Gio (Crispy Spring Rolls)
Total time: 20 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 8 oz ground pork; 4 oz shrimp, peeled and minced; 1 cup bean sprouts, roughly chopped; 1/2 cup carrot, julienned and minced; 2 oz cellophane noodles, soaked and cut short; 3 dried shiitake mushrooms, soaked and minced; 2 cloves garlic, minced; 1 shallot, minced; 2 tablespoons fish sauce; 1 teaspoon white pepper; 1 teaspoon sugar; 1 egg, beaten; 20 rice paper wrappers (small, 6-inch size); Oil for deep frying; Nuoc cham and lettuce for serving

seafooddairy-freehigh-protein

Ingredientsfor 2

340

Cal

18g

Protein

36g

Carbs

14g

Fat

18 oz ground pork
24 oz shrimp, peeled and minced
31 cup bean sprouts, roughly chopped
41/2 cup carrot, julienned and minced
52 oz cellophane noodles, soaked and cut short
63 dried shiitake mushrooms, soaked and minced
72 cloves garlic, minced
81 shallot, minced
92 tablespoons fish sauce
101 teaspoon white pepper
111 teaspoon sugar
121 egg, beaten
1320 rice paper wrappers (small, 6-inch size)
14Oil for deep frying
15Nuoc cham and lettuce for serving

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Instructions

1
Combine all filling ingredients: pork, shrimp, bean sprouts, carrot, noodles, mushrooms, garlic, shallot, fish sauce, white pepper, sugar, and egg. Mix thoroughly. The filling should be well-seasoned and cohesive.
2
Soak one rice paper wrapper in warm water for 5 seconds until just barely pliable — they will continue softening during the rolling process. Over-soaked wrappers tear during rolling. Work with one at a time.
3
Place 2 tablespoons filling in a log shape along the lower third of the wrapper. Fold bottom edge up over filling, fold in sides, and roll tightly. Press firmly to seal. The roll should be compact with no air pockets.
4
Heat oil to 325°F. Fry spring rolls in batches, turning occasionally, for 4–5 minutes until golden. Remove to a rack. Increase oil to 375°F and double-fry 2–3 minutes until deeply golden and extremely crispy.
5
Serve immediately with nuoc cham dipping sauce and fresh lettuce. To eat traditionally: wrap a spring roll in a lettuce leaf with fresh herbs and dip in nuoc cham. The contrast of hot, crispy roll and cool, fresh herbs is quintessentially Vietnamese.