Chả Giò

Ingredients

• 1200g minced pork
• 2100g raw prawns, finely chopped
• 350g dried wood ear mushrooms, soaked and chopped
• 450g glass noodles, soaked and chopped
• 51 carrot, julienned
• 62 shallots, finely chopped
• 72 cloves garlic, minced
• 81 tbsp fish sauce
• 91 tsp sugar
• 101 tsp black pepper
• 1112 spring roll wrappers (square)
• 121 egg, beaten (for sealing)
• 13Vegetable oil for deep frying

Instructions

1. 1Mix pork, prawns, mushrooms, glass noodles, carrot, shallots and garlic in a bowl.
2. 2Season with fish sauce, sugar and black pepper. Mix thoroughly.
3. 3Place a wrapper in a diamond shape. Spoon 2 tablespoons of filling near the bottom corner.
4. 4Fold the bottom corner over the filling, then fold in the sides and roll tightly towards the top corner.
5. 5Brush the top corner with beaten egg to seal the roll.
6. 6Repeat with remaining wrappers and filling.
7. 7Heat oil to 170°C. Fry rolls in batches for 4-5 minutes until deep golden and crispy.
8. 8Drain on kitchen paper. Serve hot with nuoc cham or sweet chilli sauce.