Bánh Gối - Vietnamese Crispy Pillows

Ingredients

• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 150g (5.3 oz) shrimp, peeled and deveined 150g (5.3 oz) shrimp, peeled and deveined
• 1 carrot, finely grated 1 carrot, finely grated
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 20 square spring roll pastry sheets 20 square spring roll pastry sheets
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 16g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the ground pork, shrimp, carrot, onion, garlic, fish sauce, soy sauce, sugar, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take one spring roll pastry sheet and place it on a clean surface. Spoon about 1 tablespoon of the filling onto the center of the sheet.
3. 3.
   Fold the bottom corner of the sheet over the filling, then fold the sides inward. Roll the pastry tightly, sealing the edges with a bit of water.
4. 4.
   Repeat the process with the remaining pastry sheets and filling.
5. 5.
   Heat vegetable oil in a deep pan or pot over medium heat. Once the oil is hot, carefully add the stuffed pastry pillows in batches and fry until golden brown and crispy, about 4-5 minutes.
6. 6.
   Remove the Bánh Gối from the oil and drain on a paper towel-lined plate to remove excess oil.
7. 7.
   Serve the Bánh Gối hot with a side of dipping sauce.

Treat your ingredients with care...

• Shrimp — Make sure to devein and remove the shells before using. Rinse the shrimp under cold water and pat dry with a paper towel to remove excess moisture.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is hot enough before frying the Bánh Gối.
• If you prefer a spicier version, add a small amount of finely chopped chili to the filling mixture.
• Serve the Bánh Gối immediately after frying to enjoy the best texture.

Serving advice

Bánh Gối is best served hot as an appetizer or snack. Arrange the crispy pillows on a platter and serve with a side of dipping sauce. Garnish with fresh herbs like cilantro or mint for an extra burst of flavor.

Presentation advice

Arrange the golden Bánh Gối on a serving platter, allowing their crispy texture to shine. Consider adding a vibrant garnish of fresh herbs or a sprinkle of sesame seeds for an appealing presentation.