The Pioneer Woman Tasty Kitchen
Profile Photo

Vietnamese Fried Pork Spring Rolls-Chả Giò

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This is the fried version on the Vietnamese spring roll. It is filled with a stuffing of ground pork, veggies, and noodles, and fried till golden brown and served with Nuoc Cham, the stereotypical Vietnamese dipping sauce. Makes a great appetizer or side dish with your Asian meal. To make it even easier, the shredded jicama, carrots, mushrooms, and noodles are all easily available in your local Asian grocery store.

Ingredients

  • 8 ounces, weight Ground Pork
  • 1 cup Shredded Jicama
  • 1 cup Shredded Carrots
  • ¼ cups Diced Onions
  • ¼ cups Softened Saifun Noodles (Bean Thread Noodles, Or Vermicelli)
  • ¼ cups Softened Wood Ear Mushrooms, Shredded
  • ½ teaspoons Sugar
  • ½ teaspoons Salt
  • ½ teaspoons White Pepper
  • Oil For Deep Frying
  • Egg Roll Wrappers

Preparation

Soak wood ear mushrooms and noodles in water till soft, at least 1 minute.

In a medium bowl, combine ingredients for filling, including pork, jicama, carrots, onions, noodles, mushrooms, sugar, salt, and pepper. Mix ingredients together.

Heat oil to 350 degrees in a wok or deep fryer. While oil is heating, wrap spring rolls. Mound 1/12 of filling on an egg roll wrapper. Shape into an oblong shape. Fold the corners of the wrapper toward the middle. Fold the end of the wrapper over the mound of filling and continue to wrap firmly all the way up, forming a cylinder. Seal with a little water at the end of the wrapper if necessary. Continue until all the filling is used.

Fry spring rolls in oil until golden brown on one side, then flip over. Remove from oil when roll is golden brown all over and pork filling is cooked thoroughly.

Serve warm with Nuoc Cham dipping sauce.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Pisto Manchego
Profile Photo by San Pasqual's Kitchen in appetizers
Pisto Manchego is the Spanish version of ratatouille. It is made...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Strawberry Crumble Bars
Profile Photo by Silvia Ribas - Garden in the Kitchen in appetizers
These Gluten-Free Strawberry Crumble Bars are mega delicious and easy to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Authentic Spanish Tortilla
Profile Photo by Mireille | The Tortilla Channel in appetizers
How to make authentic Spanish tortilla, so simple with just three...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Chicken Cucumber Cups
Profile Photo by Rebecca Bertoldi in appetizers
A couple years ago, I was hosting a girls' night at...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy