Chả Giò

Ingredients

Filling

• 300 g pork mince (15 to 20 percent fat)
• 200 g raw prawns (peeled, deveined and finely chopped)
• 50 g dried wood-ear mushrooms (mộc nhĩ)
• 30 g dried glass noodles (mung bean vermicelli)
• 1 carrot (medium, very finely grated or julienned)
• 1 shallot (small, finely chopped)
• 3 garlic cloves (finely chopped)
• 2 spring onions (finely sliced)
• 1 egg yolk
• 1 tablespoon fish sauce
• 1 teaspoon caster sugar
• 1 teaspoon ground black pepper
• ½ teaspoon fine sea salt

Wrappers

• 20 sheets of rice paper (22 cm rounds; bánh tráng)
• 2 tablespoons rice vinegar mixed with 250 ml warm water (for dipping wrappers)

For frying

• 1 litre vegetable oil (or rapeseed oil)

Nước chấm dipping sauce

• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 3 tablespoons caster sugar
• 4 tablespoons warm water
• 2 garlic cloves (finely grated)
• 1-2 bird's-eye chillies (finely chopped)
• 1 tablespoon finely grated carrot (for floating in the sauce)

To serve

• 1 head butter lettuce (or little gem, separated into leaves)
• A large handful mint
• A large handful coriander
• A large handful Thai basil (or perilla leaves, if available)

Method

Stage 1 - Prep the dried ingredients

1. Place the wood-ear mushrooms in a bowl and cover with hot water. Soak for 20 minutes until pliable. Drain, trim any tough stems, then chop finely.
2. Place the glass noodles in a separate bowl and cover with warm water. Soak for 10 minutes until soft. Drain and cut into 2 cm lengths with kitchen scissors.

Stage 2 - Make the filling

1. In a large mixing bowl, combine the pork, prawn, mushrooms, glass noodles, carrot, shallot, garlic, spring onions and egg yolk.
2. Add the fish sauce, sugar, pepper and salt.
3. Mix vigorously with one hand or a sturdy spoon for 2 minutes. The filling should become slightly sticky and bind together when squeezed. This is the gluten and protein cross-linking; it gives the cooked rolls a juicy, tight texture rather than crumbly.
4. Cover and refrigerate for 15 minutes if you have time. Cold filling is easier to roll.

Stage 3 - Roll the spring rolls

1. Pour the vinegar water onto a large flat plate.
2. Dip a rice paper round in the vinegar water for 5 seconds; lift out and lay flat on a clean board. It will continue softening as you roll. The vinegar helps the wrappers blister and crisp.
3. Place 1 generous tablespoon of filling along the lower third of the wrapper, shaped into a 8 cm long sausage.
4. Fold the bottom of the wrapper up over the filling, tucking it under firmly. Fold the left and right sides in over the filling. Roll up tightly into a cigar shape, sealing the top edge against the roll.
5. Place seam-side down on a tray lined with baking paper. Don't let the rolls touch or they'll stick together.
6. Repeat for the remaining 19 wrappers.

Stage 4 - First fry (low and slow)

1. Heat the oil in a deep saucepan or wok to 150 °C. Test with a wooden chopstick: small bubbles should rise lazily.
2. Fry the rolls in batches of 4 or 5 for 5 minutes. They should be pale gold and the wrappers should look set but not browned.
3. Lift out with a slotted spoon and drain on a wire rack over kitchen paper.
4. Allow the rolls to rest at least 10 minutes (or up to several hours covered).

Stage 5 - Second fry (high and fast)

1. Raise the oil temperature to 180 °C. A wooden chopstick should bubble actively.
2. Return the rolls in batches and fry for 2 minutes, turning, until deep golden brown and blistered.
3. Drain on a wire rack. Do not stack while draining; they'll go soggy where they touch.

Stage 6 - Make the dipping sauce

1. In a small bowl, whisk the fish sauce, lime juice, sugar and warm water until the sugar dissolves.
2. Stir in the garlic and chilli. Float the grated carrot on top.