Name: Chả Giò (Vietnamese Imperial Rolls)
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 8
Ingredients: For the Dipping Sauce ( N ước Chấm):; 1/2 cup (120ml) warm water; 1/4 cup (50g) sugar; 2 tablespoons (30ml) fish sauce, or more depending on your taste; 1 tablespoon (15ml) fresh lime juice; 2 to 3 (12g) medium garlic cloves, minced; 1 bird’s eye chile, stemmed and thinly sliced (optional); For the Filling:; 4 ounces jicama (about 1/4 jicama; 114g), peeled and cut into thin matchsticks; 2 small carrots (4 ounces; 114g), peeled and cut into thin matchsticks; 1 ounce (30g) cellophane noodles; 1/2 ounce (16g) dried wood ear mushrooms; 10 ounces (282g) tiger prawns, peeled, deveined, patted dry with paper towels, and cut into 1/2-inch pieces(see notes); 8 ounces (230g) ground pork, blotted dry to remove excess liquid; 1 small shallot, finely chopped (about 1 ounce; 30g); 2 scallions, ends trimmed and green parts thinly sliced (white parts reserved for another use); 5 medium garlic cloves, minced (about 3/4 ounce; 25g); 1 tablespoon (15g) sugar; 2 teaspoons (6g) Kosher salt; 1 teaspoon freshly ground black pepper; To Form and Fry:; 1 1/2 cups (12 ounces; 475ml) soda or beer; Fourteen 8-inch Vietnamese rice papers or 28 rice papers for skinny rolls (see note); 2 quarts (2L) vegetable oil, for frying; For Serving:; 1 head butter lettuce, leaves separated; Thai basil, Vietnamese coriander, perilla, peppermint, and/or fish mint; Pickled daikon and carrot; Pickled leeks (optional; see note)

Ingredients

(Servings: 8)

1/2 cup (120ml) warm water

1/4 cup (50g) sugar

2 tablespoons (30ml) fish sauce, or more depending on your taste

1 tablespoon (15ml) fresh lime juice

2 to 3 (12g) medium garlic cloves, minced

1 bird’s eye chile, stemmed and thinly sliced (optional)

4 ounces jicama (about 1/4 jicama; 114g), peeled and cut into thin matchsticks

2 small carrots (4 ounces; 114g), peeled and cut into thin matchsticks

1 ounce (30g) cellophane noodles

1/2 ounce (16g) dried wood ear mushrooms

10 ounces (282g) tiger prawns, peeled, deveined, patted dry with paper towels, and cut into 1/2-inch pieces(see notes)

8 ounces (230g) ground pork, blotted dry to remove excess liquid

1 small shallot, finely chopped (about 1 ounce; 30g)

2 scallions, ends trimmed and green parts thinly sliced (white parts reserved for another use)

5 medium garlic cloves, minced (about 3/4 ounce; 25g)

1 tablespoon (15g) sugar

2 teaspoons (6g) Kosher salt

1 teaspoon freshly ground black pepper

1 1/2 cups (12 ounces; 475ml) soda or beer

Fourteen 8-inch Vietnamese rice papers or 28 rice papers for skinny rolls (see note)

2 quarts (2L) vegetable oil, for frying

1 head butter lettuce, leaves separated

Thai basil, Vietnamese coriander, perilla, peppermint, and/or fish mint

Pickled daikon and carrot

Pickled leeks (optional; see note)

Chả Giò (Vietnamese Imperial Rolls)

Ingredients

For The Dipping Sauce ( N ước Chấm)

For The Filling

To Form And Fry

For Serving

Steps

Nutrition Facts

Comments

Chả Giò (Vietnamese Imperial Rolls)

Ingredients

For The Dipping Sauce ( N ước Chấm)

For The Filling

To Form And Fry

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts