Chả Giò Crispy Fried Rolls

Instructions

1. Step 1

   Place the mung bean noodles and wood ear mushrooms in the mixing bowl. Cover them with the allocated soaking water and soak until pliable.

   Timer: 15 min (fixed)

   Ingredients used: 50.0 gr Noodle, 500.0 ml Water, 15.0 gr Wood Ear Mushroom

   Cookware: mixing bowl

2. Step 2

   Drain the noodles and mushrooms thoroughly. Squeeze excess water from the mushrooms, then finely chop both ingredients.

   Cookware: Chef Knife, colander, cutting board

3. Step 3

   Combine the pork, shrimp, noodles, mushrooms, carrot, taro, and shallot in the mixing bowl. Add the filling portions of garlic, fish sauce, and sugar along with the salt and black pepper, then mix until evenly distributed.

   Ingredients used: 80.0 gr Carrot, 15.0 ml Fish Sauce, 6.0 gr Garlic, 5.0 gr Granulated Sugar, 2.0 gr Ground Black Pepper, 300.0 gr Ground Pork, 3.0 gr Salt, 50.0 gr Shallot, 150.0 gr Shrimp, 100.0 gr Taro Root

   Cookware: mixing bowl

4. Step 4

   Dip each rice paper wrapper briefly in the allocated softening water and place it on the cutting board. Add filling near the lower edge, fold in the sides, roll firmly, and seal the edge with beaten egg; arrange the completed rolls seam-side down on the tray.

   Ingredients used: 1.0 piece Egg, 16.0 piece Rice Paper, 1000.0 ml Water

   Cookware: cutting board, small bowl, tray

5. Step 5

   Pour the vegetable oil into the deep pot and heat it over medium heat until it reaches 175°C.

   Ingredients used: 1200.0 ml Vegetable Oil

   Cookware: Deep Pot, Kitchen thermometer

6. Step 6

   Lower the rolls into the oil in small batches and fry, turning occasionally, until crisp and evenly golden and the centers reach at least 71°C. Transfer them to the wire rack and allow the oil to return to 175°C before frying the next batch.

   Timer: 6 min (fixed)

   Cookware: Deep Pot, Kitchen thermometer, tongs, wire rack

7. Step 7

   Combine the remaining garlic, fish sauce, sugar, and water with the lime juice and red chili in the small bowl. Stir until the sugar dissolves.

   Ingredients used: 45.0 ml Fish Sauce, 6.0 gr Garlic, 30.0 gr Granulated Sugar, 45.0 ml Lime Juice, 10.0 gr Red Chili, 120.0 ml Water

   Cookware: small bowl

8. Step 8

   Serve the hot fried rolls with the lettuce, mint, and dipping sauce.

   Ingredients used: 150.0 gr Lettuce, 20.0 gr Mint