Chả Giò (Fried Spring Rolls) with Nuoc Cham

Ingredients

• about 225 g Ground pork
• 12 sheets Rice paper wrappers
• 1/2 cup Carrots
• 1/2 cup Mushrooms
• 1/4 cup Onion
• about 57 g Glass noodles
• 1 piece Egg
• 1 tablespoon Fish sauce
• 1 teaspoon Sugar
• 2 cups Vegetable oil
• 1 tablespoon Rice vinegar
• 1 tablespoon Lime juice
• 1 clove Garlic

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

Instructions

1. 1Place the about 57 g of glass noodles in a bowl and cover with warm water. Let them soak until they are soft, about 5-10 minutes. Drain the noodles well and then chop them into smaller pieces.
2. 2In a large bowl, combine the about 225 g of ground pork, 1/2 cup of carrots (shredded), 1/2 cup of mushrooms (finely chopped), 1/4 cup of onion (diced), the chopped glass noodles, 1 piece of egg, 1 tablespoon of fish sauce, and 1 teaspoon of sugar. Mix everything together thoroughly until well combined.
3. 3Lay one of the 12 sheets of rice paper wrappers flat on a clean, dry surface. Spoon about 2-3 tablespoons of the pork and vegetable filling onto the center of the wrapper. Fold the left and right sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, roll the wrapper up tightly to enclose the filling, creating a spring roll.
4. 4Repeat step 3 with the remaining rice paper wrappers and filling until all the spring rolls are formed.
5. 5Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium heat until it reaches 175°C.
6. 6Carefully place 3-4 of the formed spring rolls into the hot oil, making sure not to overcrowd the pot. Fry the spring rolls for 4-6 minutes, turning them occasionally, until they are golden brown and crispy on all sides. The internal temperature of the pork should reach 71°C.
7. 7Remove the fried spring rolls from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat step 6 with the remaining spring rolls.
8. 8While the spring rolls are frying or after they are done, prepare the dipping sauce. In a small bowl, combine 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1 tablespoon of lime juice, 2 tablespoons of water (this amount was not in the original ingredient list but is necessary for a sauce), and 1 clove of garlic (minced). Stir until the sugar is dissolved.
9. 9Serve the hot, crispy Chả Giò immediately with the nuoc cham dipping sauce on the side.

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