Chả Giò

Chả Giò, or Vietnamese spring rolls, are a delightful combination of fresh vegetables and lean protein wrapped in rice paper and baked for a healthier twist. They are crispy, flavorful, and perfect for a satisfying lunch.

Ingredients

• Rice paper - 8 sheets
• Lean ground pork - 150 grams
• Carrot, grated - 50 grams
• Mushrooms, finely chopped - 50 grams
• Bean sprouts - 50 grams
• Garlic, minced - 2 cloves
• Onion, finely chopped - 1 small
• Fish sauce - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Fresh herbs (mint or cilantro) - 20 grams
• Olive oil - 1 tablespoon

Steps

1. Preheat the oven to 200°C (390°F).
2. In a bowl, combine the ground pork, grated carrot, chopped mushrooms, bean sprouts, minced garlic, chopped onion, fish sauce, black pepper, and fresh herbs. Mix well.
3. Soak each rice paper sheet in warm water for about 10-15 seconds until soft.
4. Place a spoonful of the filling mixture near the edge of the softened rice paper, fold in the sides, and roll tightly to form a spring roll. Repeat with the remaining sheets and filling.
5. Brush each spring roll lightly with olive oil and place them on a baking tray lined with parchment paper.
6. Bake in the preheated oven for 20 minutes, turning halfway through, until golden brown and crispy.
7. Serve hot with a side of dipping sauce or fresh salad.

Nutrition

• Calories: 270
• Protein: 18 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 55 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in protein from lean pork and packed with vitamins from fresh vegetables.
• Low in saturated fat due to baking instead of frying, promoting heart health.

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