RSS
Email
Twitter
Facebook
Spotlight
I am a huge fan of Vietnamese spring rolls, or cha gio, roughly means “minced pork rolls” in Vietnamese language. I don’t like most Chinese spring rolls or egg rolls served in the United States. They are mostly bad, filled with vegetables flavored with MSG. Some of them even taste like they are infused with a dose of antibiotics. I am not kidding. I am sure you have had one of those!
But cha gio, the Vietnamese interpretation of spring roll, is what spring roll should be. The filling is made of group pork, shrimp, crab meat, with shredded carrots, mung bean noodles (cellophane noodles/glass noodles), etc., and the end result is utterly delicious and tantalizing. The deep-fried, crunchy, and golden brown exterior is just another plus..(get Vietnamese spring rolls or cha gio recipe after the jump)
The most refreshing part about Vietnamese spring rolls (cha gio) is that they can be served with fresh herbs and lettuce leaves. Eat them as is, of course, with nuoc cham (Vietnamese dipping sauce), or wrap your cha gio with fresh lettuce leaves and other aromatic herbs such as mint leaves (my favorite). Either way, they are deeply satisfying!
If you like Vietnamese food, you should check out the Vietnamese recipes on Rasa Malaysia.
(Click Page 2 for the Vietnamese Spring Rolls Recipe)
Pages: 1 2
Get More Delicious Recipes Below:
Goi Cuon (Vietnamese Fresh Spring Rolls) with Hoisin Peanut Dipping Sauce Recipe
Vietnamese cuisine is gaining popularity in the United States and the world, so today, I invited Todd and Diane of White on Rice Couple to share a delicious Vietnamese recipe with us: Goi Cuon Thit Heo Nuong (generally known as “Goi Cuon”) or Vietnamese fresh spring rolls with a killer hoisin peanut dipping sauce (my personal favorite!). Please welcome White…
Vietnamese BBQ Shrimp Vermicelli (Bun Tom Heo Nuong)
Vietnamese BBQ Shrimp Vermicelli or Bun Tom Heo Nuong is one of my favorite Vietnamese bun dishes. If you have tried Vietnamese food, I am sure you are familiar with bun, or dry rice vermicelli in nuoc cham (fish sauce) and topped with either grilled pork (thit), BBQ shrimp, sugarcane shrimp (chao tom), cha gio, tau hu ky, or a…
Lumpia (Filipino Spring Rolls) Recipe
Almost every country in Asia has its own interpretation of spring rolls, otherwise known as egg rolls in the United States. In the Philippines, spring rolls are called lumpia. When I thought of featuring lumpia recipe on Rasa Malaysia, I immediately thought Marvin, the author of the popular Filipino food blog Burnt Lumpia (no pun intended). In this guest post,…
Banh Hoi (Vietnamese Rice Noodles with Beef)
I am a fan of Andrea Nguyen, the award-winning cookbook author/food writer and very talented cooking teacher. I first approached Andrea a few months ago to write a guest post on Rasa Malaysia. Despite her busy schedule–her new cookbook Asian Dumplings will be out in August–Andrea was kind enough to say yes to my invitation. Without a doubt, I feel…
Get New Updates by Email:
PREVIOUS POST: Cantonese Fried Noodles (Pork Chow Mein)
NEXT POST: Kalbi (Korean BBQ Beef Short Ribs)
Hi! I made these tonight, and used chicken (which I minced) instead of the other meats, as it’s what I had on hand. Delicious! I did find that running the wrapper under the faucet for about 3-5 seconds, then letting it sit for 30 seconds made them easier to roll. I will definitely be making these again!
Correction. These are NOT Vietnamese spring rolls, spring rolls are never ever fried. You’re thinking of Vietnamese egg rolls, which uses rice paper instead of the regular eggroll sheets and shredded/minced ingriedients.
Pingback:Cha gio/imperial rolls | Noodles or Rice
Hi do I suppose to fry the pork first for the filling? or leave it uncooked and roll it?
Uncooked and roll it.
Also, do you think the unfried spring rolls will last in the freezer if I have leftovers? Or will it turn hard and crack?
Best not to freeze or you need to defrost before frying also the texture of the filling might change.