Shrimp Fried Spring Rolls
Chả giò, also known as Vietnamese fried spring rolls, are a delightful treat with their perfectly crisp exterior and flavorful filling of ground pork, shrimp, and vegetables. They’re versatile enough to serve as an appetizer or as part of a larger meal and are always a hit at gatherings. Making these spring rolls can also be a fun group activity, from wrapping to frying, making them a wonderful addition to any occasion.
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Ingredients
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Dipping Sauce:
Instructions
Filling Preparation:
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In a large mixing bowl, combine the ground pork, chopped shrimp, shredded carrots, chopped onion, and chopped glass noodles.
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Add the egg, and season with salt, pepper, and fish sauce to taste. Mix everything thoroughly until well combined.
Wrapping:
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Dip rice flour in water and then place in flat surface
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Add about 1 tablespoon of the filling near one corner of the wrapper. Fold the corner over the filling, then fold in the sides and roll tightly to secure the filling. Repeat with the remaining filling and wrappers.
Frying:
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Heat vegetable oil in a deep fryer or large wok to 350°F (175°C). Carefully add the wrapped spring rolls to the hot oil, a few at a time, and fry until golden brown and crispy, about 5-7 minutes.
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Remove the spring rolls with a slotted spoon and drain on paper towels. Wait for rolls to cool down and refry for a second time.
Dipping Sauce Preparation:
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In a small saucepan, combine the water and sugar. Heat over medium heat until the sugar is fully dissolved, then remove from heat.
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Stir in the fish sauce, lime juice, chopped Thai chilies, and minced garlic. Mix well and transfer to a serving bowl.
Serving:
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Serve with green leaf lettuce, fresh mint, and cilantro on the side. To eat, wrap each spring roll in a lettuce leaf with some mint and cilantro, and dip into the prepared sauce.
Maricel's Tips
- When working with spring roll wrappers, keep them covered with a damp cloth to prevent them from drying out while you’re assembling the rolls. This will make them easier to handle and less likely to tear.
- When wrapping, be sure to roll tightly but not too tight to avoid tearing the wrapper. This ensures a crispy and uniform texture when fried.
- Fry the spring rolls in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy rolls.
- For an extra crispy texture, double-fry the spring rolls. Fry them once until they are light golden, then remove them from the oil and let them cool slightly. Fry them again just before serving until they are a deep golden brown. This technique gives them an irresistible crunch!
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