Chả Giò

also called cha gio · chả giò · nem rán · nem ran · fried spring rolls · spring rolls · Vietnamese egg rolls · egg rolls · imperial rolls · A1

The table

1/2 oz(15 g)dried wood ear mushroomssoak 20 min, drain and chop finemix the fillingsoften and roll tightfry 8 min at 325°F, again 3 min at 375°Fdrain and serve in a leaf
2 oz(60 g)glass noodles
2 cups(475 mL)warm water
1 lb(450 g)ground pork
1/2 cup(60 g)grated carrot
1/2 cup(65 g)grated jicama
2 cloves(minced)garlic
1egg
1 Tbs(15 mL)fish sauce
20rice paper wrappers
1 qt(950 mL)warm water
4 cups(950 mL)vegetable oil
8 leaveslettuce
1/2 cupmint
1 cupnước chấm
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.

1soak 20 min, drain and chop fine

2mix the filling

goes in with what step 1 made

3soften and roll tight

goes in with what step 2 made

4fry 8 min at 325°F, again 3 min at 375°F

goes in with what step 3 made

5drain and serve in a leaf

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 31 mintwo waits that overlap count once
Needs you
11 minof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 15 min.

  1. soak 20 min, drain and chop fine

    20 minwalk awayfrom the start

  2. mix the filling

    not timed20 min in

  3. soften and roll tight

    not timed20 min in

  4. fry 8 min at 325°F, again 3 min at 375°F

    11 minneeds you20 min in

  5. drain and serve in a leaf

    not timed31 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

Goes with

See how it is written
>> title: Chả Giò
>> category: Sandwiches & Rolls
>> tags: pork, vietnamese, fried, appetiser, rice paper
>> counters: Phở & Bánh Mì
>> aka: cha gio, chả giò, nem rán, nem ran, fried spring rolls, spring rolls, Vietnamese egg rolls, egg rolls, imperial rolls, A1
>> pairs-with: nuoc-cham, goi-cuon
>> servings: 6
>> time: 1 hr 15 min
>> step.1: soak 20 min, drain and chop fine
>> step.2: mix the filling
>> step.3: soften and roll tight
>> step.4: fry 8 min at 325°F, again 3 min at 375°F
>> step.5: drain and serve in a leaf

Soak @dried wood ear mushrooms{1/2%oz}(15 g) and @glass noodles{2%oz}(60 g) in @warm water{2%cup}(475 mL) ~soak{20%min}, then drain and chop both fine.

Mix @&(~1)soaked mushrooms and noodles{} with @ground pork{1%lb}(450 g), @grated carrot{1/2%cup}(60 g), @grated jicama{1/2%cup}(65 g), @garlic{2%cloves}(minced), @egg{1} and @fish sauce{1%Tbs}(15 mL). Squeeze the jicama dry in a cloth first — a wet filling steams the wrapper from the inside and it will never crisp.

Soften @rice paper wrappers{20} one at a time in @warm water{1%qt}(950 mL), spoon @&(~1)filling{} across the near edge in a finger-thick line, fold the sides in and roll tight.

Fry @&(~1)rolls{} in @vegetable oil{4%cup}(950 mL) at 325°F (160°C) ~fry{8%min}, lift them onto a rack, bring the oil up to 375°F (190°C) and ~fry{3%min} again. The first pass cooks the pork through, the second blisters the skin; one hot fry gives you a dark roll with raw filling inside it.

Drain @&(~1)chả giò{} on a rack and serve with @lettuce{8%leaves}, @mint{1/2%cup} and @nước chấm{1%cup}, each roll wrapped in a leaf with the herbs and dipped. Note that "spring roll" means this one at some shops and gỏi cuốn at others, which is why both names sit on both recipes.