Ingredients with Measurements:
- 1 pound pork shoulder, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon black pepper
- 1/2 head of lettuce, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh basil
- 1 package of rice paper wrappers
- Vegetable oil for frying
Special equipment needed:
- Grill or grill pan
- Large bowl for marinating pork
- Large plate for assembling spring rolls
- Deep-fry thermometer
- Large pot for frying
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, honey, fish sauce, sesame oil, garlic, ginger, and black pepper. Add sliced pork and toss to coat. Cover and marinate in the refrigerator for at least 1 hour or up to overnight.
2. Preheat grill or grill pan to medium-high heat. Grill pork slices for 2-3 minutes on each side until cooked through. Remove from heat and let cool.
3. In a large plate, fill with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until it softens. Place the wrapper on a clean, dry surface.
4. In the center of the wrapper, place a few slices of grilled pork, a small handful of lettuce, shredded carrots, bean sprouts, mint, cilantro, and basil.
5. Fold the sides of the wrapper over the filling, then roll up tightly from the bottom to the top. Repeat with remaining ingredients.
6. Heat vegetable oil in a large pot to 350°F. Fry the spring rolls in batches until golden brown, about 3-4 minutes. Drain on paper towels.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Deep-frying oil: 350°F
Serving size:
- Makes 12 spring rolls
- Serves 4-6 people
Nutritional information:
- Calories per serving: 280
- Total fat: 7g
- Saturated fat: 2g
- Cholesterol: 45mg
- Sodium: 790mg
- Total carbohydrate: 36g
- Dietary fiber: 3g
- Sugars: 8g
- Protein: 18g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or tofu.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Lettuce can be substituted with cabbage or kale.
- Shredded carrots can be substituted with julienned bell peppers or cucumbers.
- Bean sprouts can be substituted with sliced mushrooms or snow peas.
- Mint, cilantro, and basil can be substituted with Thai basil, parsley, or dill.
Variations:
- Add vermicelli noodles to the filling for a heartier spring roll.
- Use different dipping sauces such as sweet chili sauce or peanut sauce.
- Make vegetarian spring rolls by omitting the pork and using tofu or mushrooms instead.
Tips and tricks:
- Make sure the rice paper wrappers are fully submerged in water to prevent tearing.
- Don't overfill the spring rolls to prevent them from bursting while frying.
- Use a deep-fry thermometer to ensure the oil is at the correct temperature.
- Serve the spring rolls immediately for the best texture.
Storage instructions:
- Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, preheat oven to 350°F. Place spring rolls on a baking sheet and bake for 10-15 minutes until heated through.
Presentation ideas:
- Arrange the spring rolls on a platter with dipping sauce in the center.
- Garnish with chopped peanuts, sliced scallions, or sesame seeds.
Pairings:
- Serve with a side of steamed rice or noodles.
- Pair with a light and refreshing Vietnamese salad.
Suggested side dishes:
- Vietnamese Cucumber Salad
- Lemongrass Chicken Skewers
- Stir-Fried Vegetables with Garlic and Ginger
Troubleshooting advice:
- If the rice paper wrappers are too sticky, add more water to the plate.
- If the spring rolls are too greasy, the oil may not be hot enough or the spring rolls may have been fried for too long.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Use a clean plate and utensils when assembling the spring rolls.
- Keep the raw and cooked ingredients separate to prevent cross-contamination.
Food history:
- Chả Giò Chay is a vegetarian version of the popular Vietnamese dish Chả Giò, also known as Vietnamese spring rolls. Spring rolls were introduced to Vietnam by Chinese immigrants and have since become a staple in Vietnamese cuisine.
Flavor profiles:
- The grilled pork adds a smoky and savory flavor to the spring rolls, while the fresh herbs and vegetables provide a bright and refreshing taste. The dipping sauce adds a sweet and tangy element to the dish.
Serving suggestions:
- Serve as an appetizer or as a main dish.
- Pair with a cold beer or a crisp white wine.
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Region: Vietnamese