New Year新年Game day超级碗Lunar New Year年夜饭Vietnamese越南
Crispy Vietnamese Spring Rolls (Chả Giò)越南炸春卷
A 6-serving recipe with a 70-minute beginner workflow, exact seasoning and visible checkpoints.猪肉、虾、粉条和蔬菜做馅，包好后炸熟；外皮金黄不代表馅心已熟。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Deep-frying safety: use a heavy pot at least 3 times deeper than the oil, a clip-on thermometer and a slotted spoon. Keep a lid nearby. Never add water to hot oil; if oil smokes or catches fire, turn off the heat and slide the lid on. Keep children away. Cool oil completely before discarding.油炸安全：用比油深3倍以上的厚锅、夹式油温计和漏勺，锅盖放手边。热油绝不能进水；冒烟或起火就关火盖上锅盖。孩子远离。油完全冷却后再处理。
- Nước chấm dipping sauce: stir 2 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp sugar, ½ cup warm water and 1 minced small chili (optional) until the sugar dissolves.越南蘸汁：2大匙鱼露、2大匙青柠汁、2大匙糖、½杯温水、1个小辣椒末（可选），搅到糖溶化。
- Soak 2 oz / 55 g glass noodles in warm water 10 minutes, drain and cut into 3-cm lengths. Finely chop ¼ lb / 115 g peeled shrimp, 2 oz / 55 g mushrooms, 1 carrot and ½ onion. Mix with 1 lb / 450 g ground pork, 1 egg, 1 tbsp fish sauce and ¼ tsp black pepper. Have 20 egg roll wrappers under a damp towel and a small bowl of water. Use 3 cups neutral high-heat oil (not olive oil). Set a wire rack over a tray. Separate 1 head romaine and pick 1 cup mint.2盎司（55克）粉丝温水泡10分钟，沥干剪3厘米段。¼磅（115克）去壳虾、2盎司（55克）蘑菇、1根胡萝卜、½个洋葱切碎。与1磅（450克）猪肉末、1个蛋、1大匙鱼露、¼小匙黑胡椒拌匀。20张春卷皮盖湿布，备一小碗水。用3杯耐高温中性油（不用橄榄油）。托盘上放铁架。1颗罗马生菜掰开，摘1杯薄荷。
Written for 6 servings · cooking more? Use batches按 6 人份写 · 加量请分批按 6 人份寫 · 加量請分批Para 6 porciones · si haces más, por tandas6인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 6 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方6人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Thaw frozen shrimp overnight in the refrigerator, or in a sealed bag in cold water for 15–30 minutes, changing the water every 15 minutes. Never thaw in warm water.冷冻虾放冰箱解冻一夜，或装密封袋泡冷水15–30分钟，每15分钟换水；不用温水解冻。
Ingredients食材
- Ground pork猪肉末1 lb磅
- Shrimp虾0.25 lb磅
- Sweet potato glass noodles韩式粉条2 oz盎司
- Mushrooms蘑菇2 oz盎司
- Carrot胡萝卜1
- Onion洋葱0.5
- Egg鸡蛋1
- Fish sauce鱼露3 tbsp大勺
- Dumpling/egg roll wrappers饺子皮/春卷皮20
- Neutral frying oil (canola or peanut)中性炸油（菜籽或花生油）3 cups杯
- Romaine罗马生菜1 head头
- Mint薄荷1 cup杯
- Lime juice青柠汁2 tbsp大勺
- Sugar白糖2 tbsp大勺
- Black pepper黑胡椒0.25 tsp小勺
Method做法
Spoon 2 tbsp of filling near one corner of a wrapper, fold that corner over, fold in the sides, and roll it up tight. Wet the last corner with water to seal. Do this with all 20 rolls.
春卷皮一角放2大匙馅，把那个角折过来盖住，两边折进去，卷紧，最后一个角沾点水封口。20个都这么包。
Each roll is tight, about 2.5 cm thick, and sealed shut.卷紧，约2.5厘米粗，封好口。
Common mistake & quick fix容易错在哪，怎么补救
Air pockets make oil spit; roll tighter. Wash hands after raw pork.有空气会溅油，要卷紧。碰生猪肉后洗手。
Pour oil into a heavy pot and clip on a thermometer.
厚锅里倒油，夹上油温计。
The thermometer reads 325°F (165°C).油温计显示325°F (165°C)。
Common mistake & quick fix容易错在哪，怎么补救
Above 350°F (180°C), turn off the heat and wait. Never leave hot oil.超过350°F (180°C)就关火等待，热油旁不离人。
Fry 5 rolls at a time, turning them every 2 minutes, then lift them out onto the rack.
一次炸5个，每2分钟翻一次，炸好捞到铁架上。
The thickest center reads 160°F (71°C) on a food thermometer — color alone isn't proof.食品温度计测最厚中心达160°F (71°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Wrap each roll in a lettuce leaf with mint and dip in the nước chấm.
每根春卷用生菜叶包上薄荷，蘸越南蘸汁吃。
The rolls are deep golden and crackly.春卷深金黄、酥脆。
Common mistake & quick fix容易错在哪，怎么补救
Cool the oil completely in the pot before straining or throwing it away.油在锅中完全冷却后再过滤或丢弃。
Know your ingredients认识食材
Ingredients explained食材讲解
Ground pork猪肉末A little fat keeps fillings juicy; choose ~20% fat for dumplings and meatballs.带点肥才多汁；饺子、丸子选约两成肥。
Shrimp虾Quick lean protein. Buy frozen, shell-on for best texture; thaw in cold water, pat dry.快熟低脂蛋白。买带壳冷冻的口感更好；冷水解冻、擦干。
Sweet potato glass noodles韩式粉条Sweet-potato starch noodles (dangmyeon) for japchae — chewy and gluten-free. Boil 6–7 min, then snip with scissors.红薯粉条，做杂菜用，筋道无麸质。煮6–7分钟，再用剪刀剪短。
Mushrooms蘑菇Umami and B vitamins. Wipe, don't soak; give them space in the pan to brown.鲜味足，含B族维生素。擦净别泡水；锅里别挤，才能煎上色。
Carrot胡萝卜Beta-carotene—absorbs best with a bit of fat. Firm, bright, no cracks.含β-胡萝卜素，配点油吸收更好。选硬挺、颜色鲜、无裂纹的。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- Heavy pot, clip-on thermometer, slotted spoon, wire rack over tray, food thermometer厚锅、夹式油温计、漏勺、托盘铁架、食品温度计
Make it a balanced meal营养搭配建议
Vietnamese balance is built in: lots of raw herbs and greens + lean protein + rice noodles. Add fresh spring rolls for extra veg.越南菜自带均衡：大量生香草和绿叶＋瘦蛋白＋米粉。加一份鲜春卷多补蔬菜。
Fresh Shrimp Spring Rolls (Gỏi Cuốn)越南鲜虾春卷
Vermicelli Bowl with Grilled Pork (Bún Thịt Nướng)越南烤猪肉米线碗Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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