Chả Giò [0000975]

Ingredients:

8-10 gluten-free spring roll wrappers (rice paper)
1/2 pound (225g) ground pork or ground chicken
1/2 cup shredded carrots
1/2 cup shredded cabbage
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 teaspoon gluten-free soy sauce
1/2 teaspoon salt
Cooking oil for frying

Instructions:

In a skillet over medium heat, cook the ground pork or chicken until it's no longer pink and has browned. Drain any excess fat and transfer the cooked meat to a bowl.

In the same skillet, add a little oil if needed and sauté the minced garlic until fragrant.

Add the shredded carrots and cabbage to the skillet. Stir-fry for about 2-3 minutes until they start to soften.

Return the cooked meat to the skillet and mix well with the vegetables.

Stir in the gluten-free soy sauce, salt, and chopped fresh cilantro. Cook for an additional 1-2 minutes, allowing the flavors to meld. Remove the skillet from heat and let the mixture cool.

Take a sheet of gluten-free rice paper and briefly dip it in warm water to soften it. Lay it flat on a clean surface.

Place a spoonful of the filling along the bottom third of the rice paper, leaving a little space on the sides.

Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom, like a burrito.

Heat cooking oil in a deep skillet or frying pan to 350°F (175°C).

Carefully place the gluten-free spring rolls into the hot oil, seam side down. Fry them in batches for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.

Use a slotted spoon to remove the spring rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.

Serve your gluten-free Vietnamese fried spring rolls hot with a dipping sauce of your choice, such as a mixture of gluten-free soy sauce, lime juice, and a touch of sugar.

Enjoy your homemade gluten-free Vietnamese fried spring rolls, filled with savory goodness and crispy perfection!