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