Crispy Vietnamese Egg Rolls Recipe – Chả Giò – FOOD is Four Letter Word

Ingredients

• 1 Pound Ground Pork or Chicken
• ¼ Pound Shrimp, peeled, deveined and finely minced
• ¾ Cup Finely Shredded Carrots
• ⅓ Cup Dried Wood Ear Mushrooms Strips or Black Fungus, reconstituted and minced
• ½ Cup Diced Shallots
• 1 oz Dried Bean Thread Noodles, cooked, drained and chopped into ⅓ inch
• 1¼ Teaspoon Coarse Kosher Salt
• 1 Teaspoon Granulated Sugar
• ½ Teaspoon Ground Black Pepper
• ¼ Teaspoon Garlic Powder
• ½ Teaspoon Chicken Bouillon Powder
• Eggroll Wrappers (I used Spring Home TYJ Spring Roll Pastry)
• Frying Oil
• Use bottled Chấm brand dipping sauce (order here) or make your own with ingredients below
• ⅓ Cup Red Boat Fish Sauce
• ⅓ Cup Granulated Sugar
• ⅓ Cup Rice Vinegar
• 1 Cup Water
• 3 Garlic Cloves, finely minced
• 1-3 Thai Chili Peppers, finely minced
• Green Leaf Lettuce
• Cilantro
• Vietnamese Coriander (Rau Răm)
• Perilla (Tía Tô)
• Spearmint (Húng Lũi)