Crispy Pork Cha Giò (Vietnamese Spring Rolls)

Ingredients

• ½ lb ground pork
• 12 wrappers rice paper wrappers (8-inch diameter)
• 1 medium carrots, grated
• 3 stalks green onions, finely chopped
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 3 cups neutral oil for frying

Instructions

1. 1

   Mix ground pork, grated carrot, green onions, fish sauce, and lime juice in a bowl until evenly combined.

2. 2

   Soak rice paper wrappers in warm water for 30 seconds until pliable, then lay on a damp towel.

3. 3

   Spoon 2 tbsp filling onto lower third of each wrapper, fold sides in, then roll tightly toward top.

4. 4

   Heat oil in a heavy pot to 350°F (a wooden spoon handle will bubble steadily when inserted).

5. 5

   Fry rolls in batches without crowding, turning once, until golden brown on both sides, 3-4 minutes total.

6. 6

   Transfer to paper towels to drain; serve hot with fish sauce dipping sauce.

Tools you’ll need

• mixing bowl
• shallow dish or plate (for softening rice paper)
• heavy-bottomed pot (3-quart minimum)
• thermometer (candy or deep-fry)
• wooden spoon
• slotted spoon
• paper towels

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