Fried Spring Rolls with Ground Pork, Fresh Crab, and Tree Ear Mushrooms

Chả Giò

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Vietnamese fried spring rolls are different from those of other Asian cultures because of their filling (lean pork, crab, shrimp, and mushrooms); the crisper and thinner rice paper used instead of the Asian egg roll wrapper; and the light frying method instead of the deep-frying used for Asian egg rolls. In addition, they are distinctive because they should be eaten with a handful of lettuce and fresh herbs wrapped around them, and they are dipped into nuoc cham (dipping sauce) before each bite. The crunch of the egg rolls and lettuce and the chewiness of the tree ear mushrooms make for an interesting textural contrast. Sometimes we like to wrap cool rice vermicelli (bun) around these crispy fried spring rolls. You can prepare the spring rolls ahead and fry them right before serving.

Ingredients

    Method