Photograph of the finished Oyster Spring Rolls

Vietnam · Chả giò hàu

Oyster Spring Rolls

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh oysters Fresh oysters 720 g
  • Photograph of Rice paper for spring rolls Rice paper for spring rolls 32 sheets
  • Photograph of Pork Pork 320 g
  • Photograph of Glass noodles Glass noodles 100 g
  • Photograph of Wood ear mushrooms Wood ear mushrooms 48 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Oil Oil 400 ml
  • Photograph of Cornstarch Cornstarch 32 g
  • Photograph of Ginger Ginger 32 g

Method

  1. 1 Rinse the oysters in lightly salted water and pat them dry with paper towels; wet oysters will cause the spring rolls to burst when fried.
  2. 2 Mix the minced meat with soaked vermicelli, wood ear mushrooms, ginger, cornstarch, and pepper.
  3. 3 Place an oyster in the center of each spoonful of filling, then roll it tightly into a small tube.
  4. 4 Let the rolls rest for 10 minutes so the seams can seal themselves before frying.
  5. 5 Fry in oil at 170 degrees for 5 minutes until golden brown; oysters cook in just 2 minutes, so the shells are golden while the inside is perfectly cooked.

With an appliance

  • Air fryer 43 min

    For step 5: spray oil evenly around the rested spring rolls, place the folded ends down and fry in an air fryer at 185 degrees for 11 minutes, flipping at the 7th minute so the wrapper is golden brown and the spring rolls are cooked through.

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