Vietnamese Fried Spring Rolls (Cha Gio)

关于这个食谱

Cha gio 是越南的炸春卷，里面有猪肉末、虾、木耳和蔬菜，用宣纸或小麦皮紧紧包裹起来，然后油炸，直到外面酥脆。 They're a fixture at Vietnamese celebrations and family meals, usually served alongside fresh lettuce and herbs for wrapping. 卷紧对于防止面包卷在煎炸过程中爆裂或吸收过多的油至关重要，而在稳定、适中的温度下煎炸可确保皮卷在馅料完成之前完全酥脆，而不是外面烧焦，而里面却保持生的状态。

食材

服务 6

• 400 g碎猪肉
• 200 g虾(peeled and chopped)
• 6dried wood ear mushrooms(soaked and chopped)
• 1胡萝卜(grated)
• 50 gglass noodles(soaked and chopped)
• 1鸡蛋
• 2 tbsp鱼露
• 1 tsp黑胡椒
• 20rice paper or spring roll wrappers
• 2 cups植物油(用于煎炸)
• 1 head生菜(leaves separated, for serving)
• 1 cup诺占(用于浸渍)

步骤

1. 1

   做馅料

   Combine ground pork, shrimp, wood ear mushrooms, carrot, glass noodles, egg, fish sauce, and pepper, mixing thoroughly.

2. 2

   把卷包起来

   Place a spoonful of filling near one edge of each wrapper, fold in the sides, and roll tightly into a cylinder.

   Roll tightly but don't overfill — an overstuffed roll is more likely to burst during frying.

3. 3

   将油加热

   Heat oil in a deep pot to 160°C (325°F) for the first fry.

4. 4

   First fry

   Fry rolls in batches for 4-5 minutes until pale golden and the filling is cooked through. Drain and let cool slightly.

5. 5

   Second fry for crispness

   Raise the oil temperature to 190°C (375°F) and fry the rolls again briefly, 1-2 minutes, until deeply golden and shatteringly crisp.

6. 6

   发球

   用纸巾沥干水分，趁热食用，用生菜叶和香草包裹，然后浸入 nuoc cham 中。

变化

• •

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• •

  Bitte beachten Sie、Dass Dies Nicht der Fall ist です。ノン・セ・NIエンテ・チェ・トゥ・ポッサ・feia。

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存储

将煮熟的面包卷冷藏最多 2 天，然后在烤箱或空气炸锅中重新加热以恢复松脆； freeze uncooked rolls for up to 2 months.

常见问题解答