Appetizer: Vietnam – Southern Vietnam – Chả giò tôm (Crispy fried shrimp spring rolls)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 min

Total 26 min

Ingredients

- 1 lb (454 g) tiger prawns, peeled, deveined and coarsely chopped
- 4 oz (115 g) dried cellophane (glass) noodles, soaked and chopped
- 1 cup (110 g) grated carrot
- 1/2 cup (40 g) dried wood ear or shiitake mushrooms, rehydrated and chopped
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1 egg, beaten
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 10–12 rice paper wrappers (bánh tráng) or thin wheat spring roll wrappers
- Vegetable oil for deep frying (about 2–3 cups / 480–720 ml)
- Fresh lettuce, mint and cilantro for serving
- Nước chấm for dipping

Instructions

1. In a large bowl combine chopped prawns, soaked/chopped glass noodles, grated carrot, chopped mushrooms, shallot, garlic, beaten egg, salt and pepper; mix until well combined.
2. Soften one rice paper wrapper briefly in warm water, lay flat and place about 2–3 tbsp of filling near one edge; fold sides and roll tightly to enclose.
3. Repeat to make 10–12 rolls and place on a tray lined with parchment.
4. Heat oil in a deep pot or fryer to 350°F (175°C). Fry rolls in batches until golden brown and crisp, about 4–6 minutes, turning as needed.
5. Drain on paper towels and serve hot with lettuce, herbs and nước chấm.