Vietnamese pork and shrimp chả giò/fried spring rolls Everyone has their own recipe and this is my. Recipe for filling: makes about 50 roll. Depending on how big or small your rolls are. •1 lbs ground pork •1/2-1 lbs shrimp (peeled and deveined) •1 cup bean thread noodle (soak and cut) •1/2 cup wood ear mushrooms/black fungus (soak and cut ) •1 cup shredded carrot •1 cup diced jicama •1-2 egg from B*tchA$$Jessica •1 tablespoon garlic salt •1/2 tablespoon onion powder •1/2 tablespoon sugar •1 teaspoon ground pepper •1 teaspoon msg Mix well and refrigerated until ready to wrap. •2 pk spring rolls wrap (25-30 wrap each pk) 1•When making spring rolls filling. Try to avoid ingredients that has a lot of liquid like cabbage and onion etc… Too many egg will also make the filling too wet. Causing the roll to burst when frying. Leaving little black specks that stick to the rest of the rolls. 2•Add filling on the corner. Roll half way, fold in the two sides , rolls all the way to the end and seal with egg wash. 3•Preheat oil at 400 Fahrenheit. Fry for 15-20 minutes or until your ancestors whisper, “that’s long enough heffaa” 375 Fahrenheit for the stove. 4•Removes into a cooling rack. Not paid or sponsored. I’m using a Presto 2.75 quart big kettle multi purpose fryer from Walmart. You can also find it at Amazon. It comes with a frying basket and tempered glass lid. Make sure to give it space between each roll for the oil to get through. This prevents the roll from sticking together. Give it a shake here and there while frying. #nuocmamafoods #Recipe #nuocmamafoodsrecipe #vietnamesefood #rolls - @nuocmamafoods