Vietnamese Spring Rolls
The best Vietnamese spring rolls (Cha Gio) recipe. These crispy fried Vietnamese rolls are crispy with ground pork filling and served with a dipping sauce.
Foto: Rasa Malaysia
Ingredients
- 1 oz mung bean noodles (or cellophane noodles or glass noodles, soaked in hot water for 30 minutes or until soft)
- 6 oz ground pork
- 2 oz shrimp (minced)
- 1 oz crab meat (coarsely chopped, optional)
- some shredded carrots
- 1 clove garlic (minced)
- 1 shallot (minced)
- 3 dashes ground black pepper
- 1 teaspoon fish sauce
- salt (to taste)
- 1 small egg (lightly beaten (use only half))
- Vietnamese rice paper
- oil (for deep frying)
Steps
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Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together (excluding the Vietnamese rice paper) to create a sticky filling.
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To roll the Vietnamese spring rolls (cha gio), place a piece of rice paper on a clean, damp kitchen towel. Dip your fingers in a bowl of warm water and run them over the entire rice paper to soften it. Place 1 heaping tablespoon of the filling onto the moist rice paper, fold the rice paper over the filling, tuck in the sides, and then roll to form a cylinder about 3 inches (7 cm) long.
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Heat oil over medium heat in a wok or large frying pan. Once the oil is hot, gently add a few rolls to the oil. Fry them slowly until they turn light brown. Remove from the oil and drain the excess by placing them on paper towels.
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Serve immediately with nuoc cham, or wrap the spring rolls in a fresh lettuce leaf with some aromatic herbs and dip them into the nuoc cham.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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