Pauline Nguyen, Luke Nguyen, Mark Jensen

Red Lantern Crisp Parcels

Name: Red Lantern Crisp Parcels (Chả Giò)
Cuisine: Vietnamese
Ingredients: 250 g (9 oz) minced (ground) pork; 50 g (1¾ oz) dried mushroom strips, such as wood ear mushrooms or Chinese black fungus; 500 g (1 lb 2 oz) carrots, grated; 250 g (9 oz) minced (ground) chicken; 80 g (2¾ oz) dried glass or cellophane noodles; 80 g (2¾ oz) dried glass or cellophane noodles; 50 g (1¾ oz) dried mushroom strips, such as wood ear mushrooms or Chinese black fungus; 50 g (1¾ oz) dried mushroom strips, such as wood ear mushrooms or Chinese black fungus; 1 packet spring (egg) roll papers, 22 cm (8½ in) square; 1 tablespoon fish sauce; dipping fish sauce, to serve (optional); 1 tablespoon sugar; ½ onion, finely diced; 2 teaspoons fine white pepper; 3 teaspoons salt

Chả Giò

Preparation info

Makes
40

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

80 g (2¾ oz) dried glass or cellophane noodles
50 g

Asia
Vietnam
Starter

Method

Soak the noodles and mushroom strips separately in cold water for 20 minutes, then drain and dry. Cut the noodles into 4 cm (1½ in) long pieces, then combine with all of the filling ingredients in a large bowl and mix well.

Cut the spring roll papers diagonally to form 2 triangles, then separate the paper into single sheets. Place a piece of paper on a plate with the base of the triangl