Chả giò chiên tôm thịt 😚 
Fried Shrimp and Pork Spring Rolls
The taro filling adds a unique, creamy flavor that keeps the dish from feeling too heavy.
Fried Shrimp and Pork Spring Rolls
The taro filling adds a unique, creamy flavor that keeps the dish from feeling too heavy.
Cooking Instructions
- 1
Rinse the shrimp, peel, and finely chop. Soak the wood ear mushrooms until soft, rinse, squeeze out excess water, and slice thinly. Wash and shred the taro.
- 2
Mix the ground pork, shrimp, wood ear mushrooms, and shredded taro together. Season with 1/2 teaspoon seasoning powder, 3 tablespoons fish sauce, 1/2 teaspoon black pepper, and a pinch of MSG if desired.
- 3
Heat oil in a pan. Finely chop a few cloves of garlic and some shallots, then sauté until golden. Pour this aromatic oil and mixture into the filling and mix well until the taro softens. Let the mixture rest for 15 minutes to absorb the flavors before wrapping.
- 4
Next, wrap the spring rolls. Heat enough oil in a pan to cover the rolls. Fry over low heat so the filling has time to cook through.
- 5
To make the dipping sauce: Prepare a sweet and tangy fish sauce. Finely crush garlic and chili, add sugar and fish sauce, then pour in just-boiled water. Stir well, then squeeze in lime juice and adjust to taste. If you're making this sauce for the first time, add each ingredient a little at a time and adjust as needed. Avoid adding too much of anything at once.
- 6
Serve with rice vermicelli, fresh herbs, or steamed rice. Dip in fish sauce or chili sauce—both are delicious!
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