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Imperial Rolls

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Cuisine of the world
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Vietnamese Imperial Rolls - Chả Giò
 
 
 
 
 
 

Prep Time: 15 minutes


Ingredients:

2 ounces bean thread noodles
100g dried Chinese black mushrooms or dried Shiitake mushrooms
1 carrot
1 Onion

200g mung bean sprouts
1/3 pound shelled shrimp, deveined and finely chopped
1/3 pound lean ground pork
1 large egg
Salt and pepper, to taste
4 cups oil for deep-frying, or as needed
Rice paper wrappers (round shaped)
Fish Sauce

Preparation:

  • Soak the bean thread noodles in warm water to soften. Drain thoroughly.
  • Reconstitute the dried mushrooms by soaking them in warm water until softened and slice it.
  • Peel and shred the carrot.
  • Peel and Shred the onion.
  • Rinse and drain the mung bean sprouts.
  • Combine all the filling ingredients and season with salt and pepper.
  • Heat the oil for deep-frying in a wok to between 350 to 375 degrees. Make sure there is enough oil to completely submerge the rolls.
  • Soften the rice paper wrappers by submerging them very briefly in warm water and Immediately remove the wrapper from the water.
  • Let it dry, then add the filling ingredients. Fold the left and right sides of the wrapper over the filling, and then roll it up
  • Deep-fry the rolls until they are golden brown. Drain the rolls on a tempura rack or on paper towels.

 

 
 
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