Chả giò is a Vietnamese classic in which shrimp and minced chicken are mixed with julienned vegetables, rolled in a thin wrapper and deep-fried until crackling crisp. The chilli-spiked filling paired with the crunchy shell makes for a spicy, satisfying bite.
Mix the chopped shrimp, minced chicken, grated carrot, soaked glass noodles, spring onion, garlic and chilli in a large bowl, then season with fish sauce and pepper.
Place a spoonful of filling near one edge of a wrapper and roll it up tightly, moistening the ends with water to seal; repeat until the filling is used up.
Heat the oil over medium heat and fry the rolls in small batches, turning until golden brown on all sides.
Drain the fried rolls on paper towels and serve while hot.
If you do not moisten the wrapper edges well when rolling, the rolls can burst open while frying. If the oil is not hot enough the rolls will soak it up and turn greasy, so make sure it is properly hot before you start. Allergens: contains wheat (gluten), fish (fish sauce), and shellfish (shrimp).
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