Chả giò

Chả giò

Alternative names	Nem rán
Course	Hors d'oeuvre
Place of origin	Vietnam
Main ingredients	Ground pork, mushrooms, cellophane noodles, various julienned vegetables (carrots, kohlrabi, jicama), rice paper

Chả giò (Vietnamese: [tɕa᷉ː jɔ̂], minced pork sausage), also known as Nem rán (fried sausage) in the north, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe and North America, where there are large Vietnamese communities. It is ground meat, usually pork, wrapped in rice paper and deep-fried.

The main structure of a roll of chả giò is commonly seasoned ground meat, mushrooms, and diced vegetables such as carrots, kohlrabi and jicama, rolled up in a sheet of moist rice paper. The roll is then deep fried until the rice paper coat turns crispy and golden brown.

The ingredients, however, are not fixed. The most commonly used meat is pork, but one can also use crab, shrimp, chicken, and sometimes snails (in northern Vietnam), and tofu (for vegetarian chả giò- 'chả giò chay'). If diced carrots and jicama are used, the stuffing is a little bit crunchy, matching the crispy fried rice paper, but the juice from these vegetables can cause the rolls to soften after a short time. If the rolls are to be stored for a long time, mashed sweet potato or mung beans may be used instead to keep the rolls crispy. One may also include bean sprouts and rice vermicelli. Eggs and various spices can be added to one's preference. Sometimes, the ingredients can include julienned taro root and carrots if jicama cannot be found. Taro roots give it a fatty and crunchy taste.

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Wikipedia