RCI-SN.003.0295.001

Vietnamese Rolls

Vietnamese Roll (chả giò) (know to foreigners as spring rolls) is one of Vietnam's national dishes. It can be made in families or exits on menus of restaurants for their parties.

nut-free
Prep45 min
Cook30 min
Total75 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Combine the hashed pork or chicken with well-mashed crab meat or shrimp in a large mixing bowl.
2
Add chopped onion, wood ear mushrooms, minced pachyrhizus (or jícama), salt, and pepper to the meat mixture and stir until evenly combined.
3
Heat the mixture in a skillet over medium-high heat, breaking up any clumps with a spoon, until the pork is fully cooked through and begins to brown lightly.
10 minutes
4
Remove the filling from heat and let it cool to room temperature, about 5 minutes.
5
Prepare the rice paper by filling a shallow bowl with warm water; quickly dip each rice paper sheet into the water for 2-3 seconds until pliable, then lay flat on a damp towel.
6
Arrange fresh rice noodles, lettuce, basil, and mint on a serving platter along with minced garlic cloves and fresh red chiles for assembly.
7
Make the dipping sauce by combining minced garlic, sliced red chiles, sugar, fish sauce, lemon juice, and water in a small bowl; adjust seasoning to taste.
8
Assemble each roll by placing a softened rice paper on a clean surface, then layering a small amount of noodles, lettuce, herbs, and about 1 tablespoon of the cooled meat filling in the center.
9
Fold the sides of the rice paper inward and roll tightly away from you, sealing the edge with a damp finger to create a compact cylinder.
10
Arrange the completed rolls on a serving plate seam-side down and serve immediately with the prepared dipping sauce on the side.

What Makes This Variant Distinct

  • Original variant

Cuisines