CRISPY Vietnamese Egg Rolls | Chả Giò Recipe скачать в хорошем качестве

CRISPY Vietnamese Egg Rolls | Chả Giò Recipe

Crispy and delicious Vietnamese Egg Rolls (Chả Giò) To make authentic Vietnamese Egg Rolls (Chả Giò), you can choose between the traditional rice paper version or the modern wheat-wrapped style favored in restaurants for its extra crunch.  1. The Filling The heart of any good chả giò is a balanced filling that isn't too wet, which ensures the rolls stay crispy.  • Proteins: 1 lb ground pork (80/20 fat ratio recommended) and ½ lb shrimp (peeled, deveined, and finely chopped). • The Crunch: ½ cup shredded carrots (optional 4 oz peeled taro or jicama (shredded and wrung dry to remove moisture). • Aromatics: ½ yellow onion (minced), 2 cloves garlic (minced). • Textural Essentials: ½ bundle bean thread noodles (soaked 10 mins and chopped) and ½ cup dried wood ear mushrooms (soaked until soft and finely chopped). • Seasoning: 2 tbsp fish sauce, 1 tsp salt, 1 tbsp sugar, and 1 tsp white or black pepper. • Binder: 1–2 large eggs to hold the mixture together.  2. Wrapping Techniques • Rice Paper (Traditional): Briefly dip a sheet of rice paper in a bowl of warm water (adding 1 tbsp sugar to the water helps it brown better). Lay it on a clean towel or plate until pliable. • Wheat Wrappers (Modern): Thaw frozen wrappers and keep them covered with a damp towel to prevent drying. • The Roll: Place 1.5–2 tbsp of filling on the lower third of the wrapper. Fold the bottom over the filling, tuck in the sides tightly to form an "envelope," and roll up securely. Seal wheat wrappers with a dab of egg wash or flour-water slurry.  3. Frying for Perfection •  Fry Method: 300°F (149°C) and fry for  5 -9 minutes until deep golden brown and shatteringly crisp. • Drain: Always stand them vertically in a wire rack or on paper towels to prevent them from sitting in their own oil and becoming soggy.  4. Traditional Dipping Sauce (Nước Chấm) Whisk together the following: • ½ cup warm water • 2 tbsp sugar • 2 tbsp fish sauce • 2 tbsp lime juice • 2 tbsp Distilled white vinegar  • Minced garlic and Thai chilies (to taste).  Pro Tip: Serve your egg rolls on a platter with butter lettuce leaves, fresh mint, and Thai basil. Diners wrap an egg roll in a lettuce leaf with herbs before dipping it into the sauce.  Yes, you can freeze un-fried, assembled egg rolls for up to 4 months. Freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag to prevent sticking. Key Tips for Freezing & Frying: • Prevent Sticking: Freeze on a tray for 1 hour until hard before moving to a freezer bag. • No Thawing: Do not thaw before frying; this prevents them from becoming soggy. • Oil Temp: Maintain high oil heat (375°F -400°F)initially to seal the wrapper, then lower to medium to cook the filling. • Prevent Splitting: Do not overcrowd the fryer, as this drops the temperature and causes sogginess/breakage. #recipe #eggrolls #friedfood #food #vietnameseeggroll #crispyfood #deliousfood