# @danhdoanmua on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@danhdoanmua/video/7699021087992073479
- **Gondola URL:** https://gondola.cc/posts/74221512-danhdoanmua-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/e35e33dc20.jpg
- **Posted:** 2026-10-21T07:34:06.000+00:00
- **Account Owner:** Danh Doan (@danhdoanmua) — https://gondola.cc/danhdoanmua

## Caption

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 mins. 3. Shred carrot and taro and yam. Lightly salt the veggies. 4. Add veggies, black fungus, vermicelli, MSG and sugar to the pork. Give everything a good Vietnamese massage until combined 5. Mix flour with a little cold water to make a thick glue for sealing. 6. For pastry rolls, cut wrappers diagonally into triangles and trim the pointed tip. Add a small amount of filling, fold both sides in and roll tightly, sealing with flour paste. 7. For rice paper rolls, lightly moisten the wrappers until pliable, add filling and roll the same way. 8. Deep-fry in batches at approximately 160–170°C until golden, crispy and cooked all the way through (75°C internally). Fry the pastry and rice paper versions separately. Serve with homemade nước mắm, lettuce and fresh Vietnamese herbs  MUM’S TIPS: Don’t overfill your rolls, keep them small and tight for maximum crunch, and make a HUGE batch because you can freeze the uncooked leftovers and fry them straight from frozen! Measurements are approximate because if you know Viet mums, you KNOW they measure everything with their heart 😂❤️ #chagio #vietnamesefood #vietnamesecooking #springrolls #vietfood

## Stats

- **Views:** 39,921
- **Likes:** 3,541
- **Shares:** 193
- **Comments:** 34

## Tags

vietnamesefood, vietnamesecooking, chagio, vietfood, springrolls

---
Copyright (c) Gondola