Chả giò, which can be roughly translated as "minced pork roll," is a popular dish in Vietnamese cuisine and usually served as an appetizer in America and European countries, where there are large Vietnamese communities. In northern Vietnam, it is referred to as nem rán ("fried minced pork").
The main structure of a roll of chả giò is commonly seasoned ground meat, mushrooms, and diced vegetables such as carrots and jicama, rolled up in a sheet of...
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Chả giò, which can be roughly translated as "minced pork roll," is a popular dish in Vietnamese cuisine and usually served as an appetizer in America and European countries, where there are large Vietnamese communities. In northern Vietnam, it is referred to as nem rán ("fried minced pork").
The main structure of a roll of chả giò is commonly seasoned ground meat, mushrooms, and diced vegetables such as carrots and jicama, rolled up in a sheet of moist rice paper. The roll is then deep fried until the rice paper coat turns crispy and golden brown.
The ingredients, however, are not fixed. The most commonly used meat is pork, but one can also use crab, shrimp, chicken, and sometimes snails (in northern Vietnam), and tofu (for vegan chả giò). If diced carrots and jicama are used, the stuffing is a little bit crunchy, matching the crispy fried rice paper, but the juice from these vegetables can cause the rolls to soften after a short time. If the rolls are to be stored for a long time,...
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