Chả Giò

Name: Chả Giò
Cook time: 85 min
Total time: 85 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 20 sheets of Rice Paper Sheet (16–18 cm); 300g Ground Pork; 150g Shrimp, raw, peeled and finely chopped; 50g Dried Glass Noodles (Bean Thread), soaked and cut into 3–4 cm pieces; 15g Dried Wood Ear Mushrooms, soaked and finely chopped; 1 Carrots, small, finely grated; 200g Jicama, finely grated and squeezed dry; 2 Shallots, finely minced; 2 Garlics, finely minced; 1 Egg; 2 tbsp Fish Sauce; 1 tsp Sugar; 1/2 tsp Ground White Pepper; 1/4 tsp Salt; 1 Soft Lettuce, leaves separated; 2 cups Mixed Fresh Herbs, mint, cilantro, Thai basil or perilla; 120ml Water, warm; 50g Sugar; 60ml Fish Sauce; 60ml Lime Juice, freshly squeezed; 2 Garlics, finely minced; 1 1/2 Thai Chiles, finely sliced; 2 tbsp Carrots, finely shredded

Chả Giò are crisp, golden Vietnamese fried spring rolls filled with a savory mix of pork, shrimp, glass noodles and crunchy vegetables. Each bite delivers a balance of umami, a touch of sweetness, and fragrant herbs—perfect with a tangy dipping sauce and crisp lettuce for wrapping. They make a delightful appetizer or main when served hot and crunchy.

Chả Giò are crisp, golden Vietnamese fried spring rolls filled with a savory mix of pork, shrimp, glass noodles and crunchy vegeta... Show more

Traditional Vietnamese Recipe

Health Grade

B · Healthy

Rating

4.3

Time

1 hr20 min

Price

4,61 €

Calories

909 kcal

meal prep

high protein

low sugar

kid friendly

Method

Soak the noodles

Cover the Dried Glass Noodles (Bean Thread) and Dried Wood Ear Mushrooms with Water (warm) in separate bowls, using just enough to submerge them, and let them soak for 15 minutes. While they soften, rinse the Soft Lettuce leaves and Mixed Fresh Herbs, then dry them very well so they stay crisp for serving.

Prep the filling

Drain the noodles and mushrooms well. Cut the noodles into 3–4 cm pieces and finely chop the mushrooms. Grate the Carrots and Jicama, then squeeze the jicama very dry in a clean towel or in your hands. Finely mince the Shallots and Garlic, and give the Shrimp (raw, peeled and finely chopped) a final quick chop so the pieces are tiny and even.

Mix the filling

In a large bowl, combine the Ground Pork, prepared shrimp, noodles, mushrooms, carrots, jicama, shallots, garlic, Egg, Fish Sauce, Sugar, Ground White Pepper, and Salt. Mix with your hands or a spoon until everything looks evenly combined and the filling holds together when you press it.

Make the sauce

Stir the warm water and sugar together until the sugar dissolves, then mix in the fish sauce, Lime Juice (freshly squeezed), garlic, Thai Chiles (finely sliced), and the shredded carrots. Taste and adjust until the sauce is sweet, salty, bright, and a little spicy.

Roll the chả giò

Set out one Rice Paper Sheet (16–18 cm) at a time. If it feels stiff, lightly mist it with water until pliable, then lay it flat on a clean board. Spoon about 2 tablespoons of filling near the bottom third, shape it into a short log, fold in the sides, and roll upward tightly so the seam ends up underneath. Press out any air pockets as you go, and keep the finished rolls covered with a damp towel.

Fry until crisp

Pour enough neutral oil into a deep skillet or pot to fully submerge the rolls. Heat it over medium-high until a small scrap of wrapper sizzles immediately, then lower in the rolls seam-side down. Fry in batches, turning gently, until deep golden and crisp, about 5–7 minutes per batch. Lift them out and drain on a rack or paper towel-lined tray.