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Vietnamese Fried Pork Spring Rolls-Chả Giò

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Level: Intermediate

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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.

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