Chả Giò - Vietnamese crispy spring rolls

Chả giò are the rolls that always disappear first from the table. Unlike fresh summer rolls, these are deep-fried, so the rice paper bubbles up and becomes golden and glassily crisp. Inside, there's a juicy filling of minced pork, glass noodles, finely grated vegetables, and wood ear mushrooms. The Vietnamese trick is to eat them wrapped in a lettuce leaf with a large handful of fresh herbs and dip them in nuoc cham - giving you crisp, fresh, and tangy all in one bite.

• Cuisine: Vietnamese
• Time: 45-60 minutes
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Soak glass noodles and dried wood ear mushrooms in hot water until soft. Snip the noodles into short pieces and finely chop the mushrooms.
2. Mix minced pork with glass noodles, mushrooms, finely grated carrot, chopped onion, an egg, fish sauce, and a little pepper to form a cohesive mixture.
3. Lightly moisten a sheet of rice paper with water so it becomes pliable but not wet.
4. Place a tablespoon of filling at the bottom, fold in the sides, and roll a tight, compact roll. Do not overfill.
5. Let the rolled rolls rest for a few minutes on a clean tea towel so the surface dries slightly - this helps them become crispy.
6. Heat the oil to 160-170 degrees in a pot with high sides.
7. Deep-fry the rolls a few at a time until golden and crispy all around, turning them occasionally.
8. Drain them on absorbent paper and serve immediately in lettuce leaves with fresh herbs and a bowl of nuoc cham.

Tips

• Do not roll too tightly and do not overfill - the filling expands slightly, and the roll can burst in the oil.
• Maintain the oil temperature between 160 and 170 degrees. Oil that is too hot will burn the surface before the filling is cooked through; oil that is too cold will make them greasy.
• You can roll them in advance and freeze them raw - then deep-fry them directly from frozen when guests arrive.
• A small splash of vinegar in the frying oil makes for extra crispy and translucent rolls that last longer.