Saba’s Crispy Springers!
In Australia we call these little bad boys Spring rolls. I know in other parts of the world you may call them Egg rolls. In Vietnam they are called Chả giò.
But I call them Springers.
Either way, call them what you must.
One thing I’m certain we can all agree on.
Is that they are delicious!
Once you eat one, you just want another.
You would be hard press to find a Vietnamese family that didn’t have a Chả giò recipe.
Be it with pork, prawn, vegetarian or what not.
We all have one, and my family is none the different.
This recipe is from my mother’s side of the family and we will be using pork today.
THE SHOPPING LIST
1 Packet of spring roll wrappers
500 grams Minced Pork
½ large onion chopped
(150 grams )
4 Cloves of garlic finely diced
55 grams Thread bean noodles
(40 grams dry weight)
80 grams Wood ear mushroom finely chopped
(15 grams dry weight)
3 tsp fish sauce
2 tsp sugar
2 tsp freshly ground black pepper
NOW LETS GETTING THESE SPRINGERS A ROLLING HEY?
Make the Springer filling
Place the wood ear mushrooms in a small bowl
Cover with hot water and let stand to rehydrated
(about 10 minutes)
Once rehydrated drain and let cool.
Place the bean thread noodles in a small bowl
Cover with warm water and let stand to rehydrated
(about 10 minutes)
Once rehydrated drain and let cool
Preparing the onion
In this step we want to remove the liquid from the onion, this will help the spring rolls from bursting when they are being fried
Peel and roughly chop the onion
Place into a food processor and give a quick blitz
Empty the onions onto a clean muslin or cheese cloth
(If you don’t have muslin or cheese cloth you can use a clean tea towel)
Roll the cloth into a ball and squeeze all the liquid out
Discard the liquid
Now that the mushrooms have cooled, cut them finely
Then cut the noodles into 2.5 cm lengths
Peel and finely dice the garlic
Place all the filling ingredients in a large bowl and mix well to combine
Cover with cling wrap and place in the fridge for 1 hour to marinate
Rolling the Springers
Crack the egg in a small bowl and roughly whisk
(this will be the glue to hold the rolls closed)
Now to wrap the spring rolls start by having one corner pointing at you
Place about a 1.5 Teaspoons of filling just above the corner and shape into a log
(Whatever shape and size you do will determine the final shape of your spring roll)
Fold the first corner over the filling and tightly tuck it back into the filling.
Give it one roll over
Fold the 2 outer corners in and roll again
Keep rolling and stop just before you get to the end corner
Dab your finger in the egg, then smear it on the end corner of the wrapper
finish off the rolling process
Cooking the Springers
Now deep fry at 180’C
Fry to golden brown and cooked through
About 7 minutes
For best results fry it in small batches as not to over crowed the pan
HERE IS A QUICK VIDEO TO GUIDE YOU THROUGH
That’s it peoples you just made Saba’s Vietnamese Pork Springers!
How easy was that!
Check out some of my great condiments recipes here
To serve you can wrap them it lettuce leaves with some mint and dunk them in some
Cut them up and serve them with some vermicelli noodles or just eat them as they are.
Please tag me on your socials if you make this recipe, and
Share this recipe with your friends and family
I would love to see it!
Friends of Saba
Wow, now that looks delicious and way more tasty than the ones I’ve been making. I really need to make these ones next, whether as a snack or main meal, it can really be either.
They are a good all rounder to have in your arsenal for sure!
That sauce must be delicious.
It sure is, there is a link to it in the post. You should have a crack at it to.