Pho Cafe's Seafood Spring Rolls
Crispy fried Vietnamese spring rolls filled with succulent seafood, pork, and vegetables. Golden, crunchy, and utterly delicious served with sweet chilli sauce.
Contains Allergens
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Why you'll love it
These crispy Vietnamese spring rolls (Chả Giò) are a beloved starter at Pho restaurants. Filled with a flavourful mixture of prawns, crab meat, pork, and vegetables, then deep-fried to golden perfection, they offer an irresistible combination of crunchy exterior and savoury filling. Unlike fresh summer rolls, these are fried until golden and crispy, making them perfect for sharing.
About the original
Pho's seafood spring rolls showcase the versatility of Vietnamese cuisine. While the restaurant is famous for its noodle soups, these crispy rolls demonstrate the importance of texture in Vietnamese cooking. The combination of seafood and pork creates a rich umami flavour that pairs beautifully with fresh herbs and sweet chilli sauce.
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Ingredients
For the Filling
- 200 g Cooked Prawns — chopped
- 100 g Crab Meat
- 150 g Minced Pork
- 1 piece Carrots — grated
- 3 clove Garlic — minced
- 3 piece Spring Onions — finely sliced
- 2 tbsp Fish Sauce
- 1 tbsp Soy Sauce
For Rolling and Frying
- 16 sheet Rice Paper Wrappers — 22cm round
Method
In a large bowl, combine chopped prawns, crab meat, minced pork, grated carrot, minced garlic, and sliced spring onions. Add fish sauce and soy sauce. Mix thoroughly until well combined.
Prepare a work station with a large bowl of warm water. Dip one rice paper wrapper in the water for 2-3 seconds until softened. Place on a clean surface.
Place 2 tablespoons of filling in a line near the bottom edge of the wrapper, leaving 2cm space on each side. Fold the bottom over the filling, then fold in the sides tightly. Roll up firmly into a tight cylinder.
Place rolled spring rolls seam-side down on a plate. Repeat with remaining wrappers and filling. Allow them to dry for 10 minutes before frying for extra crispiness.
Heat vegetable oil in a deep pan or wok to 170°C (340°F). The oil should be about 5cm deep. Test with a small piece of wrapper - it should sizzle immediately but not brown instantly.
Carefully lower 3-4 spring rolls into the hot oil. Fry for 3-4 minutes, turning occasionally, until deep golden brown and crispy all over. Don't overcrowd the pan.
Remove with a slotted spoon and drain on kitchen paper. Repeat with remaining rolls. Serve hot with sweet chilli sauce, fresh herbs, and lettuce leaves for wrapping if desired.
Tips & Variations
- Let the rolled spring rolls dry for 10 minutes before frying to ensure maximum crispiness.
- Fry at the correct temperature - too hot and they'll burn outside while raw inside, too cool and they'll be greasy.
- You can freeze uncooked spring rolls and fry from frozen, adding 2-3 minutes to cooking time.
- For extra crispy spring rolls, double wrap them with two rice paper sheets.
- Traditionally served with nuoc cham (Vietnamese dipping sauce) or sweet chilli sauce.
FAQs
- Can I bake these instead of frying?
- While traditionally fried, you can bake them at 200°C (400°F) for 20-25 minutes, turning halfway through and brushing with oil. They won't be quite as crispy but will be healthier.
- Can I make the filling ahead of time?
- Yes, prepare the filling up to 24 hours ahead and store covered in the refrigerator. Roll and fry when ready to serve for best results.
- Why are my spring rolls splitting when frying?
- This usually happens if there's too much filling, the wrapper is too wet, or the oil is too hot. Ensure wrappers are only briefly dipped, don't overfill, and maintain oil temperature at 170°C.
- What's the best oil for frying spring rolls?
- Use a neutral oil with a high smoke point such as vegetable oil, sunflower oil, or peanut oil. Avoid olive oil as it has a low smoke point.
Nutrition (per serving)
| Calories | 285 kcal |
|---|---|
| Protein | 18 g |
| Fat | 14 g |
| Carbs | 22 g |
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