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Crispy Spring Rolls with Pork and Shrimp (Chả Giò)
Classic Vietnamese spring rolls, deep-fried to golden perfection and filled with a savory mix of pork, shrimp, vegetables, and vermicelli noodles. Served with a tangy and sweet nuoc cham dipping sauce.
Prep Time
30 minutes
Total Time
50 minutes
Calories
520 kcal
Difficulty
Medium
Equipment
7 items
Cost
£3.30/serving
Ingredients
Servings
4
0.5lbGround pork(Lean ground pork works best.)
£2.75
0.3lbShrimp(Peeled, deveined, and finely chopped.)
£2.50
4eachDried shiitake mushrooms(Soaked in warm water until softened, then finely chopped.)
£1.50
0.5cupCarrot(Grated.)
£0.15
0.5cupJicama(Finely grated or chopped.)
£0.60
2stalksGreen onions(Thinly sliced.)
£0.30
2ozVermicelli rice noodles(Cooked according to package directions, drained, and chopped into short pieces.)
£0.40
1largeEgg(Lightly beaten.)
£0.30
1tbspFish sauce
£0.10
1tspSugar
£0.05
0.3tspGround black pepper
£0.05
20sheetsRice paper wrappers(Spring roll size (about 8 inches).)
£2.00
3cupsVegetable oil(For deep frying.)
£1.50
0.5cupWater(For dipping rice paper)
0Nuoc Cham (dipping sauce)(See separate recipe below.)
£1.00
Total Cost
£13.20
£3.30 per serving
Instructions
- 1.**Prepare the Filling:** In a large bowl, combine the ground pork, chopped shrimp, shiitake mushrooms, grated carrot, jicama, green onions, chopped vermicelli noodles, egg, fish sauce, sugar, and black pepper. Mix thoroughly until well combined.
- 2.**Assemble the Spring Rolls:** Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until softened but still pliable (do not over-soak). Place the softened wrapper on a clean, flat surface.
- 3.Place about 2 tablespoons of the filling in the center of the rice paper wrapper. Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly to enclose the filling completely, like an egg roll.
- 4.Repeat with the remaining wrappers and filling. Keep the assembled spring rolls covered with a damp cloth to prevent them from drying out.
- 5.**Deep-Fry the Spring Rolls:** Heat the vegetable oil in a large skillet or wok over medium-high heat (around 350°F or 175°C).
- 6.Carefully place the spring rolls in the hot oil, making sure not to overcrowd the pan (fry in batches if necessary).
- 7.Fry for 3-4 minutes per side, or until golden brown and crispy. Use tongs to turn the spring rolls occasionally to ensure even cooking.
- 8.Remove the fried spring rolls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 9.**Serve:** Serve the crispy spring rolls immediately with nuoc cham for dipping.
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My Notes
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Nutrition Information
Nutrition per serving (180g)
520 kcal / 2175 kJ
Carbs
39g
15% of RDA
Fat
28g
40% of RDA
Protein
28g
56% of RDA
Detailed Breakdown
Fibre
4 g
13% of RDA
Sugar
8 g
9% of RDA
Sodium
750 mg
33% of RDA
Saturated Fat
8 g
40% of RDA
Chef's Tips
To prevent the spring rolls from sticking together while frying, make sure the oil is hot enough and don't overcrowd the pan.
For extra crispy spring rolls, double-fry them. Fry them once at a lower temperature (300°F or 150°C) for a few minutes, then fry them again at a higher temperature (350°F or 175°C) until golden brown.
Spring rolls can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Cover them tightly with plastic wrap to prevent them from drying out.
If you don't have Jicama you can substitute with grated daikon radish or omit altogether. The purpose is to add a bit of crunch.
Don't soak rice paper too long, it should be pliable but not too sticky.
Cooking Equipment
Large bowl
Cutting board
Knife
Large skillet or wok
Tongs
Slotted spoon
Paper towels
Wine Pairings
No wine pairing suggestions available for this recipe.
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