Crispy Spring Rolls Recipe
Chả giò served with lettuce & herbs to wrap & dip
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Ingredients
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Spring Roll Filling
Spring Roll Wrapping
Serving
Method
Prepare the Filling
- 1
Cook the Shrimp
In a pot of boiling water, cook the shrimp for 2-3 minutes until pink. Drain and chop into small pieces.
- 2
Sauté the Mixture
In a large skillet, heat a tablespoon of oil over medium heat. Add the minced garlic and chopped onion, sauté until fragrant.
- 3
Combine Ingredients
Add the ground pork, cooked shrimp, grated carrot, chopped mushrooms, cooked rice vermicelli, fish sauce, salt, and pepper to the skillet. Cook until the pork is fully browned, about 5-7 minutes. Stir in the chopped green onions.
- 4
Cool the Filling
Remove the mixture from heat and let it cool to room temperature.
Assemble Spring Rolls
- 5
Prepare the Rice Paper
Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until soft.
- 6
Add the Filling
Place the softened rice paper on a clean, flat surface. In the center, add about 2 tablespoons of the filling mixture.
- 7
Roll the Wrapper
Fold the sides of the wrapper over the filling, then roll from the bottom upwards, tucking in the sides as you go to form a tight roll.
- 8
Repeat
Continue this process with the remaining wrappers and filling.
Fry the Spring Rolls
- 9
- 10
Fry the Rolls
Carefully add the spring rolls to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-5 minutes per side.
- 11
Drain Excess Oil
Remove the rolls and place them on a paper towel-lined plate to drain excess oil.
Serve
- 12
Prepare the Plate
On a serving platter, arrange lettuce leaves and fresh herbs.
- 13
Add Spring Rolls
Place the crispy spring rolls on the platter and serve with dipping sauce (nuoc cham).
- 14
Enjoy!
Wrap the spring rolls in lettuce leaves with herbs, dip in sauce, and enjoy!
