Comments on: Vietnamese Spring Rolls (Cha Gio)

By: Rasa Malaysia

Rasa Malaysia — Sat, 20 Aug 2011 16:40:05 +0000

For deep-drying, use a deep pot, when the oil is hot, turn the heat to medium and deep-fry the Cha Gio in batches, perhaps 3-4 so the oil doesn’t splatter too much. You can use the pot cover to fend off the oil. For more tips of deep-frying, you should check out my cookbook. :)

By: Anty

Anty — Sat, 20 Aug 2011 08:43:21 +0000

Hi. I love your site and congratulation on your new cook book.
I tried to make spring rolls using rice paper before (my husband is a coeliac) but the oil spitting so much and the rolls absorbed too much oil (disgustingly greasy).
Could you give some suggestions to avoid those? I love any kind of springrolls but I want my husband to be able to enjoy it too.

Thanks a million.

By: Belka

Belka — Thu, 28 Jul 2011 21:32:47 +0000

Hi,
I am wondering where can I get Taochu is US, I went to Asia grocery store, but they do not have it.

By: Lariana

Lariana — Mon, 23 May 2011 21:36:26 +0000

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By: Jeannie

Jeannie — Thu, 10 Mar 2011 00:57:43 +0000

Thanks for the great cha gio recipe. I can’t wait to try it! I was wondering would it be possible to fry them and then store them in the freezer for later?
Thanks

By: Andrew

Andrew — Mon, 21 Feb 2011 03:26:44 +0000

“Nem” called in France because that’s what northern vietnamese call it. Southern Vietnamese call it “cha gio”.

By: Curly Bamboo

Curly Bamboo — Wed, 03 Nov 2010 21:14:41 +0000

A great tip I learnt from my relative in Vietnam… use lemon water to wet your rice paper, this ensures a crisp result from deep frying.

By: Peter Kong

Peter Kong — Tue, 02 Nov 2010 03:51:21 +0000

Thinking if it is so problematic frying them wrapped in rice paper, maybe we can try frying the ingredients in a tablespoon of two of oil without wrapping them.

How to eat them then? Wrap a spoon-full of the fried ingredients with fresh lettuce or cabbage leaves and dip into sauce and pop them into the mouth. That will also be great without the hassle or wrapping them. No soggy wrapper skin problem. QED. :)

By: Peter Kong

Peter Kong — Tue, 02 Nov 2010 03:36:57 +0000

Looks like you are fated to make the VN Spring Rolls. :)

I wonder if coating the prepared rolls with corn flour or brushing them with egg whites before frying will make the rice paper skin crispier for longer?

By: eatlovetravel – Traditional Vietnamese Chả giò

eatlovetravel – Traditional Vietnamese Chả giò — Sat, 14 Aug 2010 01:07:04 +0000

[...] day I finally ventured into somewhat traditional Vietnamese cooking. I found a couple recipes on Rasa Malaysia and started the culinary journey. Luckily for me, my practice Chả giò leftovers were a good [...]