Chả giò, also known as Vietnamese spring rolls or egg rolls, is a popular dish in Vietnamese cuisine. These crispy fried rolls are filled with a combination of ground pork, shrimp, vegetables, and vermicelli noodles, creating a delicious and flavorful appetizer or main course.
The dish is often served with a side of lettuce, herbs, and dipping sauce, which adds a refreshing and tangy contrast to the savory rolls. Whether you’re a fan of Vietnamese cuisine or simply looking for a new and tasty dish to try, Chả giò is definitely worth exploring.
Another great thing about Chả giò is that it is often served with a side of lettuce, herbs, and dipping sauce, which adds a refreshing and tangy contrast to the savory rolls. The lettuce and herbs provide a fresh and crisp texture, while the dipping sauce, which is usually made from a combination of fish sauce, vinegar, sugar, and chili, adds a delicious tangy and slightly sweet flavor to the rolls.
All in all, Chả giò is a must-try dish for anyone who loves Vietnamese cuisine or who is looking to explore new and delicious flavors.
Ingredients:
- 8-10 rice paper wrappers
- 1/2 lb ground pork
- 1/2 lb shrimp, peeled, deveined, and chopped
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 1/4 cup chopped onion
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/4 teaspoon black pepper
- 1/4 cup water
- 1 egg, beaten
- Oil for frying
Instructions:
- In a large bowl, mix together the ground pork, shrimp, carrots, cabbage, onion, scallions, garlic, cilantro, fish sauce, soy sauce, sugar, and black pepper.
- In a separate bowl, mix the water and beaten egg to make an egg wash.
- To assemble the rolls, dip a rice paper wrapper into a bowl of warm water until it softens, then place it on a clean surface.
- Place about 2 tablespoons of the filling mixture in the center of the wrapper.
- Fold the bottom edge of the wrapper up over the filling, then fold in the sides, and roll the wrapper up tightly to enclose the filling6. Use a small brush or your fingers to brush a little egg wash on the edges of the wrapper to seal it.
- Repeat with the remaining wrappers and filling mixture.
- Heat the oil in a deep frying pan or wok over medium-high heat until hot.
- Carefully add the rolls to the hot oil, a few at a time, and fry them until they are golden brown and crispy, turning them occasionally to ensure even cooking.
- Remove the rolls from the oil with a slotted spoon and place them on a paper towel-lined plate to drain off any excess oil.
- Serve the rolls hot with a side of lettuce, herbs, and dipping sauce.
Tips:
Here are a few tips to help you make the perfect Chả giò:
- Soak the rice paper wrappers in warm water for a few seconds until they are pliable, but not too soft, otherwise they can tear easily.
- Use a non-stick pan or a well-seasoned wok to fry the rolls to prevent them from sticking to the pan.
- Don’t overfill the rolls, otherwise, it can be difficult to wrap them tightly and they may burst open during frying.
- Use a thermometer to ensure that the oil is at the right temperature (around 350°F) before adding the rolls. If the oil is too hot, the rolls can burn, and if it is too low, they may become soggy.
- Drain the rolls on a paper towel-lined plate after frying to remove any excess oil and keep them crispy.
- Serve the rolls with a side of lettuce, herbs, and dipping sauce to add a refreshing and tangy contrast to the savory rolls.
By following these tips, you can make sure that your Chả giò turns out crispy, flavorful, and delicious!
Can I use a different type of wrapper?
Yes, you can use different types of wrappers for Chả giò if you prefer. While rice paper wrappers are the most commonly used type of wrapper, you can also use wheat or egg roll wrappers to make Chả giò.
Wheat wrappers are similar to rice paper wrappers in texture, but they are slightly thicker and have a chewier texture, which can make the rolls more filling.
Egg roll wrappers are made with a mixture of wheat flour, water, and egg, which gives them a slightly denser texture. They are also larger and thicker than rice paper wrappers, which can make them easier to handle and less likely to tear during frying.
Whichever type of wrapper you choose, make sure to adjust the soaking time and cooking time accordingly, as different types of wrappers require different preparation methods.
Can I use a combination of different types of wrappers?
Yes, you can definitely use a combination of different types of wrappers for Chả giò. In fact, using a combination of different wrappers can add an interesting texture and flavor to the dish.
For example, you can use rice paper wrappers for a light and crispy texture, wheat wrappers for a chewier texture, and egg roll wrappers for a denser texture. You can also experiment with different sizes of wrappers to create different shapes and sizes of rolls.
When using a combination of wrappers, it’s important to adjust the soaking time and cooking time accordingly, as each type of wrapper will require a slightly different preparation method. Make sure to test a few rolls first to see how they turn out before frying the rest.
Conclusion:
Chả giò is a delicious and popular dish in Vietnamese cuisine that is loved for its crispy texture and flavorful filling. It is traditionally made with a combination of ground pork, shrimp, vegetables, and vermicelli noodles, wrapped in rice paper and deep-fried until golden brown and crispy.
Chả giò is often served with a side of lettuce, herbs, and dipping sauce, which adds a refreshing and tangy contrast to the savory rolls. While rice paper wrappers are the most commonly used type of wrapper, you can also experiment with different types of wrappers to create unique textures and flavors. Overall, Chả giò is a must-try dish for anyone who loves Vietnamese cuisine or who is looking to explore new and delicious flavors.
