Jn Chả Giò – Fried Springrolls or Eggrolls

A love by many other names Chả Giò – fried Vietnamese Spring Rolls!! Some call them eggrolls, others say fried shrimp or pork rolls. All are delicious! They make killer appetizers, winning additions to vermicelli bowls, crunchy complimentary side dishes to enjoy with soups, dynamic toppings for herb & greens salads …. I could go on and on because I LOVE these versatile Spring Rolls! They really are one of my all-time favorites!

While there are many preferences and possibilities for the fillings – I prefer mine to be meat-focused all the way – heavy on the lean pork and shrimp and a guest invitation to wood ear mushrooms and slivered carrots for a hint of color and crunch!! Perfect seasonings and little tricks in the rolling technique assure a crunchy & tasty result. See for yourself in my quick how-to video and ENJOY!

List of Ingredients:

2 ½ Tbsps Sugar
1 Tbsp Granulated Garlic
2 tsps Salt
½ tsp Ground Black Pepper

1 small white onion, finely minced
¾ Cup Wood Ear Mushrooms presoaked in hot water (this is optional)
2 Medium Carrots shredded
1 lb shrimp slightly chopped
1 ½ lbs ground pork

1 Package of Spring roll Pastry (Spring Home Brand)

Sealant Paste:
1 Tbsp All-Purpose Flour
2 Tbsps Hot Water

Vietnamese Diluted Fish Sauce
Combine the following ingredients:
½ Cup Water
2 Tbsps Fish Sauce (3 Crabs Brand) Other brand adjust to your taste
3 Tbsps Sugar
1 Tbsp Vinegar
¼ tsp Salt
Add in some Thai chili peppers for a kick


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