Crispy Rolls - Chả Giò

Crispy Rolls (not to be mistaken with Spring Rolls) or Chả Giò, is a uniquely Vietnamese delicacy, not to be confused with Chinese Egg Rolls because the two items truly have nothing in common.

Done correctly, Chả Giò is served only at the most important meals because it take time to prepare these delicate, refined, and tasty rolls properly. But the result is well worth the effort.

Below is our family secret recipe, which has been converted to ingredients found in the United States, or outside of Vietnam.

The basic ingredient is minced pork, to which either prawns or crab can be added for savory flavor. The gossamer thin bang trang (rice paper) is hard to handle.

Ingredients:

2 oz translucent rice vermicelli or cellophane noodles, chopped
2 tbsp dried tree ears (wood fungus or wood ears), soaked until soft and chopped
3 Chinese mushroom caps, soaked until soft and chopped
6 oz minced pork
4 oz water chestnuts, chopped
2 stalks spring onions, chopped
2 tbsp nuoc mam (fish sauce)
1 tsp pepper
1 egg, lightly beaten
12-14 sheets banh tranhg
vegetable oil for deep frying
cornstarch (optional)

Put all ingredients except skins or rice paper in a large mixing bowl and blend well.
Adding a tablespoon of cornstarch will give the mixture a smooth texture, but this is optional. To adjust seasoning, boil a small nugget of mixture and taste. Adjust seasoning if necessary. In a bowl of tepid water gently lower each sheet of bang tranhg or spring roll skin until soft and shake off excess water. Very carefully, lay sheets on a clean chopping board. Place a heaped tablespoon of mixture on sheet or skin, roll over once, and fold in sides. Roll over once more and tuck in firmly, patting the ends down. Finish making rolls as oil heats in the wok. Gently lower each roll in the oil to deep fry—a few at a time until light brown and crisp. Serve with fresh lettuce and mint leaves with nuoc cham.