Vietnamese Pork and Shrimp Chả Giò (Fried Spring Rolls)

Ingredients

• 1 lb ground pork
• 0.5 lb shrimp (Peeled and deveined; the source gives a range of 1/2–1 lb.)
• 1 cup bean thread noodles (Soak and cut. Dry volume is not specified; nutrition and grams are estimated for approximately 1 cup prepared noodles.)
• 0.5 cup wood ear mushrooms (black fungus) (Soak and cut.)
• 1 cup carrot (Shredded.)
• 1 cup jicama (Diced.)
• 1 egg (Use 1–2 eggs. Some is used for the egg wash to seal the rolls.)
• 1 tbsp garlic salt
• 0.5 tbsp onion powder
• 0.5 tbsp sugar
• 1 tsp ground black pepper
• 1 tsp MSG
• 2 packages spring roll wrappers (Each package contains approximately 25–30 wrappers. Keep frozen until ready to use, thaw for about 15–20 minutes, and keep covered after opening so the wrappers do not dry out.)
• frying oil (Use enough for deep-frying; amount is not specified.)

Steps

1. 1

   Soak and cut the bean thread noodles and wood ear mushrooms. Shred the carrot and dice the jicama. Peel and devein the shrimp if this has not already been done.

2. 2

   Combine the ground pork, shrimp, bean thread noodles, wood ear mushrooms, carrot, jicama, 1–2 eggs, garlic salt, onion powder, sugar, ground pepper, and MSG. Mix thoroughly with a gloved hand or clean hand until evenly combined.

3. 3

   Refrigerate the filling until you are ready to wrap the rolls.

4. 4

   Keep the spring roll wrappers covered when opened. If frozen, thaw them for approximately 15–20 minutes before wrapping.

5. 5

   Place a spoonful of filling in one corner of a wrapper. Do not overfill, since excess filling can make the rolls take longer to cook.

6. 6

   Lift, fold, and tuck the corner over the filling, then roll halfway with both hands. Fold in the right side and then the left side.

7. 7

   Roll the wrapper all the way to the opposite end and seal the edge with egg wash.

8. 8

   If freezing extra rolls, freeze them without thawing before frying. The source recommends finishing frozen extras within one or two months to avoid off flavors.

9. 9

   Preheat the frying oil to 400°F. For stovetop frying, the source specifies 375°F.

10. 10

    Fry the rolls, including frozen rolls without thawing, for 10–12 minutes, or until they are cooked and crisp. The source demonstrates frying all the rolls at once, provided the fryer can accommodate them.

11. 11

    Remove the fried rolls to a cooling rack. Stand them upright in a tray so they remain crisp longer.

Notes

Avoid ingredients with a lot of liquid, such as cabbage and onion, because excess moisture can cause the rolls to burst while frying. Using too many eggs can also make the filling too wet and leave dark specks on the rolls. The source demonstrates a Presto 2.75-quart multipurpose fryer, but does not require that specific appliance.

Nutrition per serving

• appetizer
• main
• Vietnamese
• Southeast Asian
• fried
• deep-fried
• make-ahead
• freezer-friendly