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Vietnamese Spring Rolls (Cha Gio) http://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/
March 16th, 2010 105 Comments

Vietnamese Spring Rolls (Cha Gio)

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Vietnamese Spring Rolls (Cha Gio) Recipe

Adapted from Inside the Southeast Asian Kitchen

Ingredients:

6 oz. ground pork
2 oz. small shrimp, minced
1 oz. crab meat, coarsely chopped
Some shredded carrots
1 oz. mung bean noodles/cellophane noodles/glass noodles – soaked in hot water for 30 minutes or until they turn very soft
1 clove garlic, minced
1 shallot, minced
3 big dashes ground black pepper
1 teaspoon fish sauce
Salt to taste
1 small egg, lightly beaten (use only half)
Vietnamese rice paper

Method:

Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together to form a sticky filling.

To roll the cha gio, place a piece of rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. Place 1 heaped tablespoon of filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cyclinder about 3 inches long.

Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently put in a few cha gio in the oil. Fry them slowly until they turn golden brown. Dish out and drain the excess oil by lining them over some paper towels.

Serve immediately with nuoc cham or roll it up with a fresh lettuce leaf and some aromatic herbs and then dip into the nuco cham.

Cook’s Notes:

For buying tips about Vietnamese rice paper, please refer to this article by Vietnamese cookbook author Andrea Nguyen. I used the 8 1/2-inch round rice paper.

Do not deep fry the cha gio on high heat because they splatter and most importantly, high heat causes the skin to bubble, break and burn. So patience is key, use medium to low heat during frying process.

You can get the nuoc cham (Vietnamese dipping sauce) recipe on my Banh Xeo post (another great Vietnamese recipe).

Cha Gio is also called Imperial Rolls in the United States, not to be confused with Summer Rolls.

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105 comments... read them below or add one

  1. imetmadonna says:

    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!

  2. Merina says:

    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.

    • Andrew Nguyen says:

      Rasa is right, Merina! That dish is spring roll or “chả giò” called by South Vietnamese (it’s called “nem” in North Vietnam). The dish that you mention is called Vietnamese fresh spring roll or Vietnamese salad roll or Vietnamese rice paper roll or Vietnamese summer roll. Don’t ask me why there are so many English translation. Vietnamese name for this dish is “gỏi cuốn”. I’m Vietnamese.

  3. Pingback:Cha gio/imperial rolls | Noodles or Rice

  4. Jennifer Ly says:

    Hi do I suppose to fry the pork first for the filling? or leave it uncooked and roll it?

  5. Jennifer Ly says:

    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.

      • daisy huang says:

        There are variations of this recipes. It all depends on your palate. We do not use crabmeat, and we also use jicama and wooden ear mushrooms. The rest of the ingredients mentioned in this recipe are pretty much the same. With jicama, we lightly cook it first first with a little pinch of salt. After it cools down, we use our hands to squeeze the excess liquids out of the jicama. Once you mix it with other ingredients to make the filling, this will prevent the filling from turning soggy. We also use wheat paper instead of rice paper. When we make them, we make them in a batch of 200-300 at a time and freeze them uncooked in a heavy duty freezer zip loc bags. When you set them out to thaw them (no defrost), just make sure you line them in a single layer on a several pieces of paper towels. This will keep the spring roll wrappers dry so when you fry them the wrappers won’t break apart.

        • Tuyen Nguyen says:

          Hey in regards to the freezing, are these done with the rice paper rolls? I’m worried once you thaw them out, the rice paper is too thin to hold onto all the moisture?

          i also heard it’s good to pre fry them and then freeze them?

          thanks!

  6. jpowers says:

    We just had these and what a success! I asked my family if maybe next time I should add a bit of grated ginger, and something that stays crunchy like water chestnut, and they said “Don’t change anything!”

  7. Leanne651 says:

    Thank You , Thank You, Thank You!!!!!!! I can’t believe how close these are to restaurant quality. With some tweaking they will be perfect.

  8. takamats says:

    we call them Nem in the french-speaking world… and yours are perfect !

  9. sjr1016a says:

    These look yummy…I think I will try this on the weekend. :-)

  10. Shellybean says:

    Hi, this recipe is such a Godsend. I’m just wondering, could another type of sauce be replaced for the fish sauce? Anyone could answer (^_^). Thanks so much!

  11. anna frederiksen says:

    I live in Atenas, Costa Rica (in the middle of the rain forest)and REALLY miss Vietnamese food! But some of the ingredients are impossible to find here…but…I substituted rice for the noodles, added some finely shredded cabbage, had to leave out the crab and fish sauce [sigh] Also, i live alone so had to 1/2 the recipe! Still wonderful!

  12. Brad Peake says:

    I love your site, it is such a time-saver! I got a book with quite a few traditional Chinese recipes, but your site is awesome with all the recipes from the East I could want in one place! My rice paper rolls kept turning out terrible cause I tried cooking them like the deep fried egg roll recipe and they would expand and rip open! I am excited to try them again now!

    • This is a challenging recipe mostly because of the rice paper wrapper. You can use regular spring roll wrapper for ease of use.

      • Brad Peake says:

        Yeah, it is. I am trying to learn how to diminish wheat in my diet to extensive studies of health and having to much wheat in the diet is not good and it is overused in supermarket ingredients. I will play around with different heat levels on the oven range. The rolls did not bubble up and tear open like last time, but I think this time I turned the heat down to much. Next time I will turn the heat up a little bit higher but still lower than deep frying temperature.

  13. Kathy says:

    Whatever you choose to call these rolls, they are delicious! I like to replace a little of the ground pork with a bit of finely sliced scallion, a few chopped up bean sprouts, a few woodear mushrooms, and a little bit of diced water chestnut for crunch. What really knocks it out of the park though is the nuoc cham sauce. I like fish but, even if you do not, don’t let the fact that the main ingredient is fish sauce scare you from trying it. It’s insanely good! Some rolls, a big bowl of nuoc cham sauce and some fresh herbs (my favorite is cilantro but mint and Tai basil are also excellent) and I’m in clover. Thanks for posting this recipe!

  14. Ben says:

    Hi, thanks for posting this delish recipe. I just tried making these and the filling is perfection, however my rice paper turned out crispy, white and translucent. Did I fry them over too low a heat?

  15. Lani says:

    love this rolls and want to try this recipe! how many rolls will this recipe make? is 1 medium carrot shredded enough?

  16. chris says:

    i had tasted these cha gio prepared by Vietnamese in Msia. Really tasty. Thank you for the recipe.

  17. Bella says:

    This looks just like the spring rolls I order at my favorite vietnamese restaurant! I love the texture and how crunchy these are. I can’t wait to make these! However, I’m a little confused as to what kind of wrapper to use. I make summer rolls often using rice paper that I soak in warm water for a few seconds before adding the filling. Do I use the same rice paper to make these? Is there a certain brand you recommend?

  18. Azusa says:

    husband was craving vietnamese spring rolls and i made this, he said its just like he had in vietnam. We didn’t have pork mince so just used chicken breast minced up instead. wow yum! thanks Bee!
    this is going to appear on christmas lunch table!

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