Bún Chả Giò

Name: Bún Chả Giò
Total time: 2700 s
Yield: Serves 10 servings
Ingredients: 2.2 lbs ground pork (1 kg); 6 dried wood ear mushrooms, soaked; 1 bundle mung bean vermicelli noodles, soaked; 1 package all-purpose spring roll wrappers; 6 dried shiitake mushrooms or dried black mushrooms, soaked; 6 egg yolks; 2 tablespoons black pepper; 2 tablespoons onion powder; 2 tablespoons garlic powder; 2 tablespoons seasoning powder; 3 tablespoons salt

Lan Nguyen @cook_2525435

I'm living in the US, so I make this chả giò (Vietnamese egg rolls) a bit differently than back home. This dish is easy to make and my whole family loves it. Give it a try!

Lan Nguyen @cook_2525435

I'm living in the US, so I make this chả giò (Vietnamese egg rolls) a bit differently than back home. This dish is easy to make and my whole family loves it. Give it a try!

Saved

Ingredients

45 minutes

Serves 10 servings

2.2 lbsground pork (1 kg)
6dried wood ear mushrooms, soaked
1 bundlemung bean vermicelli noodles, soaked
1 packageall-purpose spring roll wrappers
6dried shiitake mushrooms or dried black mushrooms, soaked
6egg yolks
2 tablespoonsblack pepper
2 tablespoonsonion powder
2 tablespoonsgarlic powder
2 tablespoonsseasoning powder
3 tablespoonssalt

Saved

Steps

45 minutes

1

Soak the mushrooms, wood ear mushrooms, and vermicelli noodles in water for 1 hour. Finely chop everything and mix with the ground pork. Add all the seasonings. Add only the egg yolks. Mix everything together thoroughly.
2

Use the spring roll wrappers to roll the filling into egg rolls. Heat oil in a pan and fry the egg rolls until golden brown. Remove and drain on paper towels.
3

To make the dipping sauce: Mince garlic and chili, add pickled vegetables, a little sugar, and lime juice. Add a bit of water and mix well, then add fish sauce to taste.
4
5