Vietnamese-Style Chả Giò recipe - ingredients, nutrition and when to eat it
Vietnamese-style chả giò are filled with pork and vegetables wrapped in rice paper and fried until golden.
Vietnamese-style chả giò are filled with pork and vegetables wrapped in rice paper and fried until golden. Their crisp wrappers pair well with a savory, juicy filling, making them a lovely dish to serve with sides for lunch or dinner.
World cuisine · 35 minutes to cook
Nutrition (per 450.5g serving): 2818.5 kcal · protein 17.2g · carbohydrate 35.6g · fat 282.5g · sodium 325.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rice paper can tear if you soak it too long, so briefly dampen it and let it soften on a cutting board.
Tips: Fry the rolls in batches with plenty of space between them so they turn out crisp.
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Ingredients (1 serving)
- Ground pork — 80 g
- Rice paper — 3 sheet
- Glass noodles — 15 g
- Carrot — 20 g
- Wood ear mushrooms — 10 g
- Onion — 20 g
- Fish sauce — 1 tsp
- Ground black pepper — 0.2 tsp
- Cooking oil — 300 ml