CHẢ GIÒ TÔM Giòn Rụm Giòn Lâu Không Cần Nước Cốt Dừa Hay Bia -Tôm Hỏa Tiễn - Crispy Shrimp Rolls
Bí quyết làm chả giò tôm thơm ngon hấp dẫn, giòn rụm giòn lâu mà không cần nước cốt dừa hay bia. Món này còn gọi là Tôm Hỏa Tiễn, tùy nơi vùng miền có tên gọi khác nhau, và nêm nếm cũng khác đi chút ít. Tuy nhiên, nơi mình lớn lên chỉ vỏn vẹn gói tôm với bánh tráng và cho ít gia vị vào, thế là đã ra đời món chả giò tôm thật đơn giản mà ăn lại ghiền!!! Cách làm đơn giản, không cầu kỳ, mà nguyên liệu dễ tìm! Vậy mình hãy cùng nhau vào bếp làm cho gia đình và bạn bè cùng thưởng thức nhé!!!
Cách Làm Nước Mắm Chấm Gì Cũng Ngon:
Subscribe/ Đăng ký kênh xem video mới:
Ủng Hộ Kênh Tiếng Anh của mình:
Website:
Facebook:
Instagram:
Email: KTFoodandTravel@gmail.com
Amazon Affiliate Links
Instant Pot:
Chảo Lớn Xào Mì 13.4 inch:
Chảo Nhỏ: &
Cây quét Da Cá(Silicon Baking Brush Set):
Cái Cân Đo Lường Đơn Vị Gr & Lb:
Trân Châu (Boba):
Bột Khoai Môn(Taro Milk Tea)
Khuôn Làm Bánh Canh:
Máy Đánh Kitchen Aid:
---------------------------------------------------------------------------
Tất cả công thức nấu ăn của mình:
Tất cả công thức được ưa chuộng:
Tất cả công thức nồi ấp suất Instant Pot:
Tất cả công thức món ăn chay:
Tất cả công thức nước uống và món ngọt:
Tất cả những nơi mình đi ăn:
----------------------------------------------------------------------------
Nếu các bạn thích video này, nhớ Subscribe, Like & Share với gia đình và bạn bè nhé!
Chân thành cảm ơn và chúc các bạn thành công
Music:
Music: NhacCuaTui.com
Cheer!
KT Food Stories
#KTFoodStories
#KTKitchen
#HomNayAnGi
#MonNgonMoiNgay
#ChaGioTom
#ChaGioGionRum
#VietnameseEggrolls
#crispyEggrolls
Vietnamese Egg Rolls (Cha Gio)
Vietnamese Egg Rolls (Cha Gio)
It's that time of year. Bring these Vietnamese egg rolls, spring rolls, however, you call it, to your next get-together and be a hero.
Full recipe here:
My Amazon storefront for the products I use:
Connect with Me!
Printable recipe cards on blog:
Instagram:
Pinterest:
#vickypham #vietnamesefood #chagio #eggrolls #springrolls #crispy #appetizers #recipe #asianfood #asmr #asmrfood #foodblogger
My Mom's Famous Authentic Vietnamese Egg Rolls (Cha Gio) | TOM TO TABLE
My friends have been asking for this recipe for years and here it is finally! My Mom's famous authentic Vietnamese egg rolls has a long history of fine-tuning the amount and brand of ingredients. In Vietnamese they're called Cha Gio; pronounced Chai-yaw. She would make me a bag of 30 frozen egg rolls that I would fry up for me and my friends and everyone has claimed they're the best egg rolls they've ever eaten.
My Mom's Famous Authentic Vietnamese Egg Rolls (Cha Gio)
Recipe adapted from my Mom
INGREDIENTS:
- Makes about 30 egg rolls
1 cup black fungus strips
1 bunch of Longkou vermicelli bean threads
1 small jicama, shredded
1/4 tsp. salt
1 1/4 lb. ground pork
1 (6 oz. can) Caravelle crab meat, rinsed
1/2 lb medium shrimp, deveined, deshelled, patted dry, and blended
1 medium carrot, shredded
1 small white or yellow onion, diced
1/2 cup taro root, shredded
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. sugar
1/4 tsp. fish sauce
1/4 tsp. chicken soup base powder
3/4 tsp. oyster sauce
1 tsp. cornstarch
1/4 cup water
1 (16 oz. package) Menlo Chinese spring roll wrapper
3 cups cooking oil (peanut, rice bran, or canola)
Serve with 1 bunch of mint, perilla, and kinh gio
2 heads of red leaf lettuce
Dipping sauce (Nuoc Mam)
2 garlic cloves, minced
2 thai chilis, chopped
1/2 cup fish sauce
1/2 cup rice vinegar
1/2 cup sugar
1 cup warm water
Directions:
1. Soak black fungus strips in bowl of lukewarm water for 30 minutes. Chop in small pieces.
2. Soak vermicelli in bowl of lukewarm water for 15 minutes or until soft. Chop in 1/2 in. strands.
3. Pour salt on jicama, combine well, and set aside for 5 minutes. Squeeze the water out.
4. In a large bowl, combine pork, crab, shrimp, black fungus strips, vermicelli, jicama, carrot, onion, taro root, salt, pepper, sugar, fish sauce, chicken soup base powder, and oyster sauce.
5. Mix cornstarch and water.
6. Wrap the rolls. Watch the video for technique.
7. Put it in the freezer overnight. It will last for 1 week.
8. In a medium pot pour cooking oil on high heat.
9. check with chopsticks to see if the oil is hot enough. It should start bubbling.
10. Add the egg rolls one by one. Lower heat to medium. take them off after golden yellow.
11. When you add the second batch lower the heat to medium low. You want to keep it at a steady simmer. You don't want it to bubble up too much or the inside won't cook all the way.
12. When you're done frying the whole batch, fry it one more time until golden brown. This will ensure the egg rolls will stay crispy all day.
13. To make the dipping sauce, in a medium bowl, add garlic, thai chilis, fish sauce, rice vinegar, sugar, and warm water. Stir until sugar is dissolved.
14. To serve, take a red lettuce leaf, put some mint, perilla, and kinh gio in it, and an egg roll, wrap the lettuce around the egg roll and dip in the dipping sauce.
All filmed on a Sony RX100 M4 and Fuji X100T
Edited on Adobe Premiere Pro
Music courtesy of Gurty Beats. soundcloud.com/gurtybeats