Bún Chả Giò (Vietnamese Spring Rolls with Vermicelli)

Name: Bún Chả Giò (Vietnamese Spring Rolls with Vermicelli)
Ingredients: 10 1/2 oz ground pork (300 grams); 10 1/2 oz ground chicken (300 grams); 3 small to medium carrots; 2 green onions; 1 small handful of cellophane noodles (bean thread noodles); 5 wood ear mushrooms; Spring roll wrappers (rice paper); Fresh rice vermicelli noodles, mixed fresh herbs, roasted peanuts, scallion oil; Sweet and sour fish sauce for serving; Chicken bouillon powder, salt, sugar, fish sauce, black pepper

Tuyền 🌺 @minhtuyen

Denmark

Previously, I made shrimp and pork spring rolls, but this time I tried making them with pork and chicken. Would you like to try it? They're really delicious!

Tuyền 🌺 @minhtuyen

Denmark

Previously, I made shrimp and pork spring rolls, but this time I tried making them with pork and chicken. Would you like to try it? They're really delicious!

Saved

Ingredients

10 1/2 ozground pork (300 grams)
10 1/2 ozground chicken (300 grams)
3small to medium carrots
2green onions
1small handful of cellophane noodles (bean thread noodles)
5wood ear mushrooms
Spring roll wrappers (rice paper)
Fresh rice vermicelli noodles, mixed fresh herbs, roasted peanuts, scallion oil
Sweet and sour fish sauce for serving
Chicken bouillon powder, salt, sugar, fish sauce, black pepper

Saved

Steps

1

Make the filling: Combine the ground pork and ground chicken in a bowl. Add 1 teaspoon salt, 1 teaspoon chicken bouillon powder, 1 teaspoon sugar, 1 teaspoon black pepper, and 1 tablespoon fish sauce. Mix well.
2

Wash the carrots and green onions. Shred the carrots and finely chop the green onions, then add them to the meat mixture.
3

Soak the cellophane noodles and wood ear mushrooms in cold water until soft. Drain, then finely chop and add to the meat mixture.
4

Mix all the ingredients together thoroughly. Prepare the rice paper wrappers. This filling makes about 40 spring rolls.
5

Lay a rice paper wrapper on a plate. Place a portion of the filling on top, fold in the sides, and roll up tightly. Repeat to make 40 rolls. Divide into 4 portions, place in bags, and freeze if desired.
6

Fry the spring rolls in plenty of oil over medium heat until golden brown and the filling is cooked through.
7

Prepare the fresh vermicelli noodles, sweet and sour fish sauce, and fresh herbs as you like. Sprinkle with roasted peanuts and scallion oil, then cut the spring rolls into bite-sized pieces and serve.