Chả giò

Ready to eat

Ingredients

Rolls

• 2 Packages of Rice Paper Wrappers (banh trang) (50)
• 2 tablespoons of Vegetable Oil
• ¾ lb of Chicken
• ¾ lb of Raw Shrimp - shelled and finely chopped
• 1 Large Onion - diced
• 1½ cups of fresh coriander -loosely packed
• 3 packages of Bean Curd Vermicelli
• 2 cups of Bean Sprouts - coarsely chopped
• ¾ cup Dried Vegetables - (fungi and seaweed)
• ¾ cup Dried Brown Chinese Mushrooms and Water
• 1 cucumber
• ½ cup chopped basil

Nuoc Cham

• ¼ Cup Nuuc Nam Nhi (clear fish sauce)
• ½ Cup Lemon Juice
• ½ teaspoon Garlic Chilli Paste
• 2 table spoons of Sugar
• 1 teaspoon Crushed Garlic

Salad

• 1 Cup of Shredded Mint
• 1 Cup of Sliced Cucumber
• 3 Cups of Torn Bite-sized pieces of Lettuce
• ½ Cup of Sprouts (optional)

Method

1. Mix dry mushrooms and seaweed, add in basin and cover with water - allow to soak until soft
2. Soak the vermicelli in cool water to soften.
3. Drain the mushroom/seaweed.
4. Using your food grinder, mince the chicken, shrimp, mushrooms, seaweed, onions and cilantro.
5. Drain the vermicelli.
6. Chop the vermicelli and thoroughly mix all ingredients (except sprouts) using hands to press the mixture together
7. Rinse and drain spouts, then add to mix and blend in all ingredient thoroughly
8. Place 2½ tablespoons of mix in one corner of spring roll shell and roll - making sure the mix in enveloped
9. Fry in oil about 5 minutes - ensuring that the exposed ends are sealed by the oil.

Presentation

• Serve with salad and dipping sauce.