Comments on: Vietnamese Spring Rolls (Cha Gio)

By: Rasa Malaysia

Rasa Malaysia — Sun, 29 Apr 2012 03:04:58 +0000

Best not to freeze or you need to defrost before frying also the texture of the filling might change.

By: Rasa Malaysia

Rasa Malaysia — Sun, 29 Apr 2012 03:03:42 +0000

Uncooked and roll it.

By: Jennifer Ly

Jennifer Ly — Sat, 28 Apr 2012 20:28:53 +0000

Also, do you think the unfried spring rolls will last in the freezer if I have leftovers? Or will it turn hard and crack?

By: Jennifer Ly

Jennifer Ly — Sat, 28 Apr 2012 20:21:44 +0000

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

By: Cha gio/imperial rolls | Noodles or Rice

Cha gio/imperial rolls | Noodles or Rice — Sat, 28 Apr 2012 15:41:10 +0000

[...] is a good recipe using rice paper, though I prefer to add mushrooms to it. Here’s one with the mushrooms using [...]

By: Merina

Merina — Wed, 25 Apr 2012 18:01:05 +0000

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.

By: imetmadonna

imetmadonna — Mon, 12 Mar 2012 01:23:05 +0000

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!

By: Hoang

Hoang — Wed, 07 Mar 2012 20:17:16 +0000

You indeed have a good taste.
Vietnamese spring rolls, egg rolls are very much better than the Chinese. But the “chả giò” recipe above is the egg roll recipe. These rolls traditionally are eaten with Vietnamese soft rice noddle + mint + bean sprouts + fried onion + flavor fish sauce.
The real spring rolls are not fried because spring means “fresh”, so you eat them fresh. Here is the simple recipe :
+ Boiled pork slices
+ Shrimps cut in half (or whole, whatever, I refer whole)
+ mint leaves
+ bean sprouts
+ lettuce
+ watered glass rice paper
And the sauce is either the fish sauce above or flavored bean sauce.
The bean sauce is a mixture black-bean sauce (you can buy it in any Vietnamese market) and another grounded boiled bean (green bean or peanut will be great) + fried onion + fried garlic.
You roll each one and you eat it right after. Don’t keep it for later because it will dry out very fast :)

By: Fighting Your Fear « on.my.yellow.plate

Fighting Your Fear « on.my.yellow.plate — Thu, 16 Feb 2012 17:56:54 +0000

[...] GIO (adapted from Rasa Malaysia) makes about 18 [...]

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. :)