Extra Crispy Vietnamese Spring Rolls - Chá Giô

Name: Extra Crispy Vietnamese Spring Rolls - Chá Giô
Ingredients: 200 grams ground pork; 200 g raw shrimp, smashed and chopped; rice paper wraps; 1 can beer (for rice wraps); 1 medium potato, chopped; 1 medium carrots, chopped; 1 medium onion, chopped; 1 cup bean thread noodle (soaked in hot water for 15 minutes then roughly cut); 1 cup wood ear mushrooms (soaked in hot water for 20-30 minutes and chopped); 1 eggs; 1.5 tbsp fish sauce; 1 tsp garlic powder; 1.5 tsp chicken bouillon; 1.5 tsp salt; 2 tbsp black pepper, cracked; 1.5 tsp sugar

Ingredients

Directions

1
Saute onions until translucent and add to filling.
2
Saute carrots and potato for 7 minutes to removed excess water and add to filling.
3
To fry spring rolls, add vegetable oil in a medium pot to 335°F/170°C (the oil level should be a little over halfway up the sides). Cook each batch for about 10 minutes, occasionally flipping halfway.

Notes

Pre-made dipping fish sauce (check out my recent recipe), pickled carrots and daikon, lettuce, mint leaves

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