mum’s chả giò is a true labour of love CHẢ GIỜ // SPRING ROLLS INGREDIENTS: * 500g pork mince * 500g chicken mince * 300–400g raw prawns, finely minced (optional) * 1 small bowl dried black fungus (wood ear mushrooms) * 50g dried rice vermicelli (make sure they’re transparent noodles) * 1 onion finely diced * 5–6 garlic cloves, minced * 3/4 carrots shredded * 300g taro + yam shredded (or canned water chestnuts) * 2 tbsp chicken stock powder * 2-3 tbsp fish sauce * Generous amount of white pepper * ½ tsp MSG (because it makes shit GOOD) * 1½ tsp sugar * Salt to taste * Spring roll pastry sheets and/or rice paper (we use Tiger Brand) * 2 tbsp plain flour + cold water for sealing * Neutral oil for frying METHOD: 1. Soak black fungus in hot water until softened, then finely chop. Soak vermicelli in warm water, drain and cut into shorter pieces. 2. Combine pork, chicken and prawn mince with chicken stock powder, fish sauce, white pepper, onion and garlic. Mix well and refrigerate for 30 mi...