Chả Giò (Fried Spring Rolls)

Ingredients

• 12 sheets Rice paper wrappers
• about 225 g Ground pork
• 1/2 cup Carrots, shredded
• 1/2 cup Mushrooms, minced
• 1/4 cup Onion, minced
• about 57 g Glass noodles (cellophane noodles), soaked and chopped
• 1 count Egg
• 1 tbsp Fish sauce
• 1 tsp Sugar
• 1/4 tsp Black pepper
• 2 cups Vegetable oil, for frying
• 1 head Lettuce leaves
• 1/2 cup Mint leaves
• 1/2 cup Nuoc Cham dipping sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 225 g ground pork, 1/2 cup shredded carrots, 1/2 cup minced mushrooms, 1/4 cup minced onion, about 57 g chopped glass noodles, 1 count egg, 1 tbsp fish sauce, 1 tsp sugar, and 1/4 tsp black pepper. Mix everything together thoroughly with your hands or a spoon until well combined.
2. 2Place one sheet of rice paper wrapper on a clean, dry, flat surface. Spoon about 2 tablespoons of the pork mixture onto the center of the wrapper. Fold the left and right sides of the wrapper inward over the filling, then tightly roll the wrapper up from the bottom edge towards the top edge to form a spring roll.
3. 3Repeat step 2 with the remaining 11 sheets of rice paper wrappers and the rest of the pork mixture, creating 12 spring rolls in total.
4. 4Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium heat until it reaches 175°C.
5. 5Carefully place 3-4 spring rolls into the hot oil, making sure not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until the spring rolls are golden brown and crispy on all sides. The internal temperature of the pork should reach 74°C.
6. 6Using a slotted spoon or tongs, remove the fried spring rolls from the oil. Place them on a plate lined with paper towels to drain any excess oil.
7. 7Repeat step 5 and 6 with the remaining spring rolls until all are fried and drained.
8. 8Arrange the 1 head of lettuce leaves and 1/2 cup mint leaves on a serving platter. Place the drained spring rolls alongside the lettuce and mint. Serve immediately with the 1/2 cup Nuoc Cham dipping sauce on the side.

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