Vietnam · Vietnam

Gỏi Cuơn Chả Giò (Vietnamese Fried Spring Roll Platter)

Name: Gỏi Cuơn Chả Giò (Vietnamese Fried Spring Roll Platter)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: rice paper wrappers 20 pieces; minced pork 300 g; shrimp, chopped 200 g; wood ear mushroom, sliced 80 g; rice vermicelli, softened 100 g; lettuce leaves 20 pieces; mint leaves 20 g; garlic, minced 10 g; fish sauce 25 ml; sugar 10 g; roasted peanuts, crushed 80 g; vegetable oil 500 ml

Crisp fried spring rolls with herbs and a peanut dipping sauce.

50 minutes · 4 servings · Moderate

The platter puts both versions on one table, fried rolls next to fresh, so the contrast is meant to be resolved in one sitting. The fried ones are rolled in paper to keep the crackling intact, and they are eaten quickly because the wrapper softens. The peanut dip is sharper here than with the fresh rolls, and it is the piece most often ordered to be shared.

Ingredients

rice paper wrappers20 pieces
minced pork300 g
shrimp, chopped200 g
wood ear mushroom, sliced80 g
rice vermicelli, softened100 g
lettuce leaves20 pieces
mint leaves20 g
garlic, minced10 g
fish sauce25 ml
sugar10 g
roasted peanuts, crushed80 g
vegetable oil500 ml

Directions

1
Mix pork, shrimp, mushroom, vermicelli, garlic, fish sauce and sugar 5 minutes.
2
Wrap each in rice paper with lettuce and mint; roll tightly.
3
Fry at 180C for 3 minutes until crisp and golden.
rolls are golden and crisp
4
Mix crushed peanuts with a little oil for dipping.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content