Chả giò

Ingredients

• 20 sheets round rice paper wrappers
• 450 g ground pork
• 200 g peeled raw shrimp
• 80 g mung bean glass noodles
• 20 g dried wood ear mushrooms
• 1 piece carrot
• 1 piece egg
• 1 piece yellow onion
• 2 cloves garlic
• 1 tsp fine salt
• 1/2 tsp ground pepper
• 1 l hot water
• 1 l frying oil
• 1 piece crisp lettuce
• 1 bunch fresh mint
• 200 ml prepared nuoc mam sauce

Method

1. Rehydrate the glass noodles and wood ear mushrooms in hot water until they are pliable, then drain thoroughly and squeeze to remove excess water.
2. Cut the glass noodles into small segments, chop the mushrooms, grate the carrot, finely dice the onion, and crush the garlic to yield a filling that is easy to roll.
3. Mix the ground pork, chopped shrimp, glass noodles, mushrooms, carrot, onion, garlic, egg, salt, and pepper until the filling becomes sticky and cohesive under the spoon.
4. Soften a sheet of rice paper on a damp towel until it is pliable but still slightly firm, then place the filling near the edge.
5. Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly without crushing, until you have a small, even, and well-sealed cylinder.
6. Let the rolls rest on a lightly oiled baking sheet until the surface is less sticky to the touch, which prevents them from bursting when frying.
7. Heat the oil over medium heat, then fry the rolls in small batches until they are blond, firm, and begin to crisp.
8. Drain the rolls on a wire rack, then briefly return them to hotter oil until they take on a deep golden color and make a hollow sound when tapped with tongs.
9. Serve immediately with the lettuce, mint, and prepared nuoc mam sauce, wrapping each roll in a lettuce leaf before dipping.

Nutrition

Per serving

Energy

759.9 kcal

Protein

42.03 g

Carbohydrate

64.09 g

Fat

37.87 g

Fibre

2.95 g

Calcium

72.74 mg

Iron

2.15 mg

Magnesium

43.78 mg