Authentic Crispy Vietnamese Fried Spring Rolls (Chả Giò) Made Two Ways

Name: Authentic Crispy Vietnamese Fried Spring Rolls (Chả Giò) Made Two Ways
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Vietnamese
Ingredients: 1 cup dried, pre-sliced black fungus mushrooms; 2 bundles bean thread vermicelli noodles (soaked in luke warm water until softened, then cut into short 4-inch lengths); 2½ cups Taro root (trimmed, peeled, and shredded (medium hole shredder)); 2 large carrots (trimmed, peeled, and shredded (medium hole shredder)); 1 cup Jicama (trimmed, peeled, and shredded (medium hole shredder)); 1 large white onion (trimmed, peeled, and diced); 1 large egg; 1½ Tablespoon Kosher salt (or 3/4 teaspoon Table salt); 1 Tablespoon ground black pepper; 2 teaspoons M.S.G (optional but recommended); 1 Tablespoon white granulated sugar; 1½ pounds medium ground pork; 2 packs frozen Flour Wrappers (6" x 6" sheets (usually with a count of 50 sheets per pack)); 2 packs dried Rice Paper (Bánh Tráng) (Large size (round or square is ok)); 1 large egg (If you are using flour wrappers); water or beer (If you are using rice paper); Peanut or Canola oil (Amount needed depends on the size of your cookware. Use enough oil to yield 2 to 3 inches of oil to deep fry.); 1/2 cup fish sauce (preferably first press (such as "Red Boat")); 1/2 cup + 3 Tbsp. white granulated sugar; 1/3 cup freshly squeezed lime juice (2 limes) (or white distilled vinegar); 1/2 cup water (room temperature); 4 cloves garlic (trimmed, peeled, and minced); 1 to 2 red Thai chili peppers (stemmed and minced); 1 Tablespoon Carrot (for garnish) (finely shredded)

Instructions

Prep:45minCook:20min

Learn how to make authentic, crispy fried spring rolls at home using flour wrappers or rice paper. Flour-wrapped rolls are freezer-friendly and perfect for entertaining (sometimes unexpected) guests.

Updated at: Mon, 25 Nov 2024 09:03:50 GMT