Chả Giò: How To Make Vietnamese Chả Giò

From the long line of traditional Vietnamese food, Chả Giò is among those that powerfully translate many of Vietnam’s colorful festivities. The recipe shows the Vietnamese inclination for abundance in taste and a beautiful expression of close family ties.

A popular Vietnamese dish, Chả Giò features a blend of pork, shrimp, and spices. This filling is wrapped in rice papers then deep-fried until golden and crispy.

These great-smelling and yummy little packets of goodness are especially popular as holiday treats. They can also be served either as a main course or as an appetizer. They are also served at any time of the day.

Vietnamese Chả Giò

  • Author: Romae Chanice Marquez
  • Recipe Category: Appetizer / Main Dish
  • Cuisine: Vietnamese

The whole preparation and cooking time is 4 hours. This recipe is suitable for at least four servings. 

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Photo credit: @c.hawjcreations / Instagram.com

Vietnamese Chả Giò Ingredients

  • 2 lb ground pork
  • 1 lb ground chicken
  • 1 lb shrimp (peeled and deveined)
  • 1 lb chayote (peeled)
  • 1 lb carrot (peeled)
  • 1 lb taro root (peeled)
  • 5 eggs
  • 3 oz dried black mushroom (optional)
  • 2 yellow onion (peeled)
  • 1 tsp ground black pepper
  • 3 tsp salt
  • 3 tsp garlic powder (optional)
  • 4 packs spring roll wrappers (25 wrappers/pack)
  • vegetable oil

Vietnamese Chả Giò Instructions

Step 1: If you choose to use them, allow the dried black mushrooms soak in hot water for 10 minutes. Rinse well and clean.  Break the taro root into pieces or chunks.

Step 2: Slice the chayote into thin strips. Slice the onion into small pieces. Next, cut the shrimp into small pieces. Use a food processor to grind down the black mushrooms.

Step 3: Shred taro root and carrots with a shredder attachment using a food processor. In a large bowl, combine the chayote, yellow onion, black mushroom, taro root, carrot, shrimp, ground pork, and ground chicken. Then, add four of the eggs. Add powdered black pepper, salt, and garlic. Mix well until combined.

Step 4: Crack the remaining egg in another small bowl. Mix well. Place one wrapper on a chopping board with a corner pointing to you. Place approximately one tablespoon of filling on the wrapper’s top middle edge. Fold over, filling the top edge. Fold the left and right sides over the filling. Then roll the rest of it up. To help seal the roll, brush the remaining corner with a little bit of the beaten egg. Repeat this process until you run out of wrappers.

Step 5: Place the rolls with boiling oil into a deep fryer. Cover with edges. Deep fry, at 340 ° F for 12 minutes. Then place the rolls onto a paper towel to soak up the extra oil.

Step 6: Serve on a plate with your favorite dipping sauce and enjoy!

Vietnamese Chả Giò Additional Information

  • This distinctive and exquisite food of Vietnam is desirable across the globe. The fact that Chả Giò is considered a staple food for the Vietnamese is a tell-tale indication that the dish is close to the heart of many people.
  • This recipe will take about 4 hours to make. 
  • This recipe will make enough to serve at least four people.
  • This dish is often called crispy spring rolls, summer rolls, rolls of eggs, or imperial rolls. However, many Vietnamese would argue that Vietnamese fried egg rolls are the closest and, perhaps, the most correct name.

Image source: platedpalate.com

About Vietnamese Chả Giò Recipe

The extended border region of Vietnam was vulnerable to waves of countries coming to colonize the land. Various aspects of Vietnam were affected by each invasion. As such, the diversity of Vietnamese cuisine also began to take shape from these incoming countries.

Conclusion

This recipe is a dish with many unique features. You may think of it as a more delicate cousin of the Chinese egg rolls as they are wrapped with fragile rice paper. Thus becoming very brittle, especially when fried.

For more international recipes, click here.

Featured Image: @trananmiami/ Instagram.com, @meomeo.1803 / Instagram.com

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