Crispy Spring Rolls Recipe
Chả giò served with lettuce & herbs to wrap & dip
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Wrapping
Serving
Method
Prepare the Filling
- 1
Mix the Ingredients
In a large mixing bowl, combine ground pork, chopped shrimp, shredded carrot, chopped wood ear mushrooms, and cooked glass noodles.
- 2
Season the Filling
Add minced garlic, fish sauce, black pepper, and salt to the mixture. Stir well until all ingredients are evenly combined.
- 3
Chill the Filling
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Assemble Spring Rolls
- 4
Prepare Wrappers
Lay a spring roll wrapper on a clean, flat surface with one corner pointing towards you.
- 5
Fill the Wrapper
Place about 2 tablespoons of the filling mixture near the corner closest to you. Fold the corner over the filling, then fold in the sides and roll tightly to enclose the filling.
- 6
Seal the Roll
Use a little water to moisten the edge of the wrapper to seal the roll. Repeat this process with the remaining wrappers and filling.
Fry the Spring Rolls
- 7
- 8
Fry the Rolls
Carefully add the spring rolls to the hot oil, a few at a time, frying them until they are golden brown and crispy, about 5-7 minutes.
- 9
Drain Excess Oil
Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve
- 10
Prepare the Dipping Station
Arrange lettuce leaves and fresh herbs on a serving platter.
- 11
Serve with Dipping Sauce
Serve the crispy spring rolls warm with the prepared nuoc cham dipping sauce, allowing guests to wrap the rolls in lettuce and herbs before dipping.
