Name: Spring Rolls (Chả Giò) with Nưởc Chẩm
Yield: Makes about 26 spring rolls
Cuisine: Vietnamese
Ingredients: ½ tsp Accent Flavor Enhancer (optional); 1 Tbsp fish sauce; 1 lb [455 g] ground pork; 26 dried circular spring roll wrappers, 8½ in [21.5 cm] in diameter; ½ small sweet onion, finely chopped; Vegetable oil, for frying; 1 tsp kosher salt; About 3 cups [720 ml] Nưởc Chẩm, for serving; 1 cucumber, thinly sliced; 2 tomatoes, thinly sliced; About 15 mint sprigs; Leaves from about 2 heads red leaf lettuce; ½ tsp black pepper; 1½ oz [45 g] dried wood ear mushrooms (also known as Chinese black fungus; about 1¼ cups), soaked in water for 12 to 24 hours at room temperature, drained, and finely chopped in a food processor; 1¾ oz [50 g] dried bean thread noodles, soaked in hot tap water for 7 minutes, drained, and chopped into 1 in [2.5 cm] lengths

Preparation info

Makes about
26
spring rolls

Difficulty
Easy

Appears in

Mango and Peppercorns

By Tung Nguyen , Katherine Manning , Lyn Nguyen and Elisa Ung

Published 2021

About

Frying the spring rolls twice results in the crispiest wrapper and also allows you to make the rolls in advance and fry them in batches, as Tung did at Hy Vong. For the bean thread noodles, she recommends Pagoda Lungkow Vermicelli.

Ingredients

1 lb [455 g] ground pork
1¾ oz [50

Method

In a large bowl, combine the pork, noodles, mushrooms, onion, fish sauce, salt, pepper, and Accent (if using). Mix the filling thoroughly with your hands.

Fill a large bowl with cold water. Submerge a rice paper wrapper in the water according to the package directions, then immediately lay out on a flat work surface. Spread 2

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Spring Rolls (Chả Giò) with Nưởc Chẩm

Ingredients

Method

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