Chả Giò (Fried Spring Rolls)

Instructions

1. 1

   Combine ground pork, chopped shrimp, cabbage, carrot, drained glass noodles, garlic, fish sauce, sugar, black pepper, and egg yolk in a bowl, stirring thoroughly until the mixture is well combined and sticky enough to hold together.

2. 2

   Fill a shallow dish with room temperature water and place it within reach of your work surface along with a damp kitchen towel and the rice paper wrappers.

3. 3

   Dip one rice paper wrapper into the water for 2-3 seconds until pliable but still firm, then lay it flat on a clean, slightly damp surface.

4. 4

   Place 2 tablespoons (30 grams) of filling in the center-lower third of the wrapper, shaping it into a compact log about 3 inches (7.5 centimeters) long and 1 inch (2.5 centimeters) wide.

5. 5

   Fold the bottom edge of the wrapper tightly over the filling, then fold in both sides toward the center, and roll upward firmly away from you, sealing the final edge with a dab of water to create a tight cylinder about 3 inches (7.5 centimeters) long.

6. 6

   Heat oil in a heavy-bottomed pot or wok to 325°F (165°C), measuring with a deep-fry or instant-read thermometer for accuracy.

7. 7

   Carefully place 4–5 spring rolls into the hot oil, maintaining temperature between 325–350°F (165–175°C), and fry for 8–10 minutes, turning occasionally with tongs, until deep golden brown and crispy on all sides.

8. 8

   Remove the spring rolls with a slotted spoon and drain on paper towels for 2 minutes, allowing excess oil to drain while they remain warm and crispy.

9. 9

   Repeat with remaining spring rolls in batches, allowing oil to return to 325°F (165°C) between batches, and avoid crowding the pot to ensure even cooking.