Prep 1 hr · Cook 25 to 30 mins · Total 2 1/2 hrs (incl. 30 mins filling chill, 20 to 30 mins wrapped rest) · Servings 6 to 8 · Difficulty Advanced
For about 25 rolls
Wrappers
1 package Menlo brand egg roll wrappers (about 25 sheets), thawed if frozen, kept under a damp towel while wrapping
Filling
1 1/2 lb ground pork shoulder, not lean, 20 percent fat or higher
1/2 lb shrimp, peeled, deveined, finely chopped for bite
1/4 lb shrimp, peeled, deveined, pureed into a thick paste in a food processor for bind and spring
1/2 medium jícama, peeled, finely shredded, then squeezed thoroughly dry
1/2 lb taro, peeled and finely julienned
2 shallots, finely minced
1/2 small white onion, finely chopped
1/2 cup bean thread noodles, soaked, drained thoroughly, cut into 1 to 1 1/2 inch lengths
1/2 cup wood ear mushrooms, soaked, squeezed thoroughly dry, finely chopped
2 green onions, thinly sliced
1 egg, lightly beaten
2 tbsp fish sauce, Red Boat 40°N or Megachef premium
1 tsp sugar
3/4 tsp white pepper
1/4 tsp MSG, optional but recommended
1 to 2 tsp rendered pork fat
1 to 2 tsp finely minced shallot, lightly fried in pork fat and cooled
4 to 6 oz good lump crab meat, optional, folded in gently at the end
Wrapping sealer
1/4 cup water
1 tbsp flour
For frying
Neutral oil for deep frying, avocado, peanut, rice bran, or grapeseed
Nước chấm
1/4 cup fish sauce, Red Boat 40°N or Megachef premium
3 tbsp sugar, plus up to 1 tsp more if needed
1/2 cup good unsweetened coconut water
2 tbsp fresh lime juice, plus a small squeeze more if needed
1 1/2 tsp rice vinegar
1 small clove garlic, finely minced
1 small Thai chili, thinly sliced, optional
1 to 2 tbsp finely shredded carrot, optional
For serving
Green leaf lettuce
Mint
Thai basil
Cilantro
Vietnamese perilla, optional
Pickled carrot and daikon, optional
Make the filling
Combine the pork, both shrimp preparations (finely chopped and pureed), jícama, taro, shallots, onion, bean thread, wood ear, green onion, beaten egg, fish sauce, sugar, white pepper, optional MSG, rendered pork fat, and the lightly fried minced shallot in a large bowl
Mix until evenly combined and slightly sticky, do not overwork into a dense paste
If using crab, fold it in gently at the end
Cook a small piece of filling in hot oil and taste, adjust with a little more fish sauce or white pepper only if needed
Cover and chill the filling 30 minutes
After chilling, drain off any liquid that has collected
Make the nước chấm
Stir together the fish sauce, sugar, coconut water, lime juice, and rice vinegar until the sugar dissolves
Add the garlic, the chili if using, and the optional shredded carrot
Let it sit at least 30 minutes before serving
Make the sealer
Stir the water and flour together in a small bowl until smooth
Wrap the chả giò
Keep the wrappers covered with a damp towel so they do not dry out
Place one wrapper in front of you, point facing toward you
Add about 1 1/2 tbsp filling, packed, near the bottom edge and shape it into a compact slim log, target diameter about 3/4 inch
Fold the bottom edge over the filling and tuck tightly
Fold the sides in
Roll tightly to the top, sealing the final edge with a little flour-water mixture
Place the finished rolls in a single layer on a tray, do not stack
Rest the wrapped rolls
Chill the wrapped rolls uncovered in the refrigerator 20 to 30 minutes so the wrappers dry slightly
For an extra crisp result, transfer to the freezer 15 to 20 minutes after the fridge rest
Do not freeze solid
First fry
Heat oil to 325 to 335°F
Fry the rolls in batches without crowding until lightly golden and cooked through, about 6 to 8 minutes
Keep the first fry controlled and patient so the interior sets before the wrapper darkens too much
Remove and rest 10 minutes on a rack
Second fry
Raise the oil to 350 to 360°F
Fry the rolls a second time for 1 to 2 minutes until deeply golden, blistered, and crisp
Drain on a rack, not a plate
For make-ahead, complete the first fry, cool fully, refrigerate, then do the second fry just before serving
To serve
Serve hot with green leaf lettuce, mint, Thai basil, cilantro, and the coconut-water nước chấm
Add Vietnamese perilla and pickled carrot and daikon on the side if using
Wrap pieces of chả giò in lettuce with herbs, then dip into the nước chấm
Storage and reheat
Fully fried rolls reheat at 350°F oven 5 to 7 minutes, never microwave, the wrapper turns to rubber
Raw wrapped rolls freeze well in a single layer, transfer to a bag once solid, fry directly from frozen with the first fry extended by 2 to 3 minutes
Notes
Squeeze the jícama and wood ear thoroughly. Wet filling is the single most common reason for soggy or split rolls
Pork to shrimp ratio runs 2:1 here, pork forward with shrimp giving spring, the 1:1 split tilts shrimp-heavy
The split shrimp texture matters, chopped gives bite, pureed gives bind and spring, do both
Slim 3/4 inch logs fry better and eat better than fat rolls, fat rolls steam in the middle and split
Pack the filling, do not lay it loose, a packed log holds shape through the fry
Menlo wrappers give the sturdy, crunchy, blistered home-style finish, the brief uncovered fridge rest is what produces the blister
Two-fry method is non-negotiable, single fry either burns the wrapper before the inside cooks or undercrisps
Rendered pork fat enriches without making the filling greasy, do not skip
Oyster sauce and sesame oil stay out on purpose, fish sauce should lead
