Cha Gio (Crispy Fried Pork Spring Rolls)

Vietnamese · 55 min · Pork · dairy-free

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Ingredients

• 12 oz ground pork
• 20 sheets spring roll wrappers
• 1/2 cup dried wood ear mushrooms, soaked
• 2 oz glass noodles, soaked and cut
• 1 carrot, grated
• 2 shallots, minced
• 1 egg
• 1 tbsp fish sauce
• 1/2 tsp black pepper
• 3 cups neutral oil for frying

Method

1. Mix pork, chopped wood ear, glass noodles, carrot, shallots, egg, fish sauce, and pepper into a filling.
2. Place a spoon of filling on a wrapper, fold in sides, and roll tightly, sealing the edge with water.
3. Repeat until all rolls are formed, keeping them from touching.
4. Heat oil to 350F in a deep pot.
5. Fry rolls in batches 6-8 minutes, turning, until deep golden and crisp; drain on a rack.
6. Rest 2 minutes and serve with nuoc cham and lettuce and herbs for wrapping.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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