Chả giò (crispy Vietnamese fried rolls)

Time: 1 hr (about 45 min hands-on)20 piecesapprox. 750 kcal / serving (estimated)approx. 11 g protein / serving

Southern Vietnam's festive fried roll: a pork, prawn and mushroom filling in rice paper, which turns blistered and crispy when fried.

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Method

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Mix the minced pork, prawns, glass noodles, mushrooms, carrot, onion, egg, fish sauce, sugar and pepper thoroughly.
Dip the rice paper sheets one by one briefly into lukewarm water, then lay on a damp tea towel.
Place 1 tbsp of filling in an oblong shape on the bottom third, fold over the bottom and sides, and roll up tightly.
Place the finished rolls spaced apart on a tray, so they don't stick together.
Heat the oil to 170 °C, and fry the rolls in batches for 8-10 minutes, until golden and crispy.
Drain on paper towel, and serve wrapped in a lettuce leaf with mint, dipped into the sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Don't overheat the oil, otherwise the paper will burn before the filling cooks through.
Can be frozen unfried; also good fried straight from frozen, just a little longer.