Crispy and Chewy Vietnamese Fried Spring Rolls (Chả Giò)
Make Your Special Occasion Even More Special: Homemade Chả Giò with a Golden Recipe
Introducing a recipe for ‘Chả Giò’, Vietnamese-style fried spring rolls made with rice paper. Enjoy the uniquely chewy texture, more appealing than regular dumplings, for special occasions or as a delightful snack!
Main Ingredients
- 200g minced pork
- 1 squid tentacles (finely chopped)
- 5 white leg shrimp (peeled, deveined, and finely minced)
- 1 cup breadcrumbs
- 1/2 bundle glass noodles (soaked and prepared)
- 2 shiitake mushrooms
- 1/2 onion
- 1 egg
- 1/5 carrot
- 2 napa cabbage leaves
- 1 handful chives
- 1/2 stalk green onion
- 25 rice paper wrappers
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp cornstarch
Seasoning Ingredients
- 2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 2 Tbsp minced garlic
- 1 Tbsp mirin (rice wine)
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp plum extract (maesilcheong)
- 2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 2 Tbsp minced garlic
- 1 Tbsp mirin (rice wine)
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp plum extract (maesilcheong)
Cooking Instructions
Step 1
First, finely chop all the vegetables for the chả giò filling: shiitake mushrooms, onion, carrot, napa cabbage, chives, and green onion. Chopping them small ensures the filling mixes well and doesn’t clump together.
Step 2
Place all the chopped vegetables into a bowl. Season the minced pork with a pinch of mirin (or cooking wine), salt, and pepper. Peel, devein, and finely mince the shrimp, then season them similarly. If you are using pre-made squid patties, chop them finely and prepare them.
Step 3
Combine the seasoned minced pork and shrimp, prepared vegetables, 1 cup of breadcrumbs, 1 Tbsp cornstarch, and 1 egg in a large bowl. Add all the ‘Seasoning Ingredients’: 2 Tbsp oyster sauce, 1 Tbsp soy sauce, 2 Tbsp minced garlic, 1 Tbsp mirin, a pinch of salt, a pinch of pepper, and 1 Tbsp plum extract. Mix everything thoroughly with your hands until it forms a cohesive mixture. Kneading the mixture until it becomes sticky is important for a good texture.
Step 4
Finally, add the softened glass noodles (pre-soaked) to the filling mixture, cut into bite-sized pieces, and mix well. The glass noodles add a pleasant chewiness and also contribute to the filling’s tenderness.
Step 5
Now, let’s prepare the rice paper wrappers for the chả giò. I’m using square-shaped rice paper wrappers, but you can choose any shape available according to your preference.
Step 6
Before dipping the rice paper in water, lay one sheet flat on a clean cutting board or work surface. Use a spray bottle to lightly moisten the surface of the rice paper wrapper. Be careful not to over-soak it, as it can tear easily. Just moisten it enough to make it pliable. This light hydration will help achieve a chewy texture.
Step 7
Place an adequate amount of the chả giò filling (about 1.5 to 2 tablespoons) onto the prepared rice paper. Avoid overfilling, as it will make rolling difficult. First, fold in both sides of the rice paper wrapper towards the center to enclose the filling securely. Then, starting from the bottom edge, roll it up tightly towards the top.
Step 8
Continue rolling in this manner, and you will have about 25 chả giò rolls. The exact number may vary depending on the size of the rice paper and how much filling you use. Don’t worry if they aren’t perfectly uniform; they’ll still be delicious and made with care!
Step 9
Now it’s time to fry the chả giò. Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the prepared chả giò rolls into the hot oil and fry until golden brown. If you made them in a flat shape, ensure they cook evenly without sticking to the pan.
Step 10
If you made them in a round shape, gently turn them in the oil to ensure all sides are evenly golden and crispy. The round shape often looks more appealing when fried, and it’s easier to roll them while cooking.
Step 11
Once the chả giò are golden brown, remove them from the oil and place them on paper towels or a wire rack to drain off excess oil. Draining the oil thoroughly will make them extra crispy and less greasy.
Step 12
Let the fried chả giò cool slightly. While delicious when hot, they become even chewier after cooling a bit.
Step 13
Arrange the fried chả giò attractively on a serving plate. I’ve added fresh perilla leaves for extra freshness and a touch of Korean flavor, along with some chili sauce for dipping. You can also serve them with your favorite dipping sauces like peanut sauce or sweet chili sauce.
Step 14
Cutting a chả giò in half reveals the flavorful filling and the wonderfully chewy rice paper. Dipping it in the chili sauce and taking a bite is a delightful experience – crispy on the outside, chewy on the inside, with savory juices bursting out!
