Comments on: Vietnamese Spring Rolls (Cha Gio)

By: chris

chris — Sat, 04 May 2013 09:34:04 +0000

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

By: Lani

Lani — Sun, 24 Feb 2013 07:55:18 +0000

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

By: Rasa Malaysia

Rasa Malaysia — Fri, 25 Jan 2013 15:14:16 +0000

Yes.

By: Ben

Ben — Fri, 25 Jan 2013 12:05:10 +0000

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?

By: Kathy

Kathy — Thu, 10 Jan 2013 03:24:40 +0000

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!

By: Tuyen Nguyen

Tuyen Nguyen — Wed, 05 Dec 2012 04:31:50 +0000

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!

By: Brad Peake

Brad Peake — Sat, 17 Nov 2012 10:07:18 +0000

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.

By: Rasa Malaysia

Rasa Malaysia — Fri, 16 Nov 2012 17:28:44 +0000

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

By: Brad Peake

Brad Peake — Fri, 16 Nov 2012 07:22:47 +0000

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!

By: anna frederiksen

anna frederiksen — Mon, 15 Oct 2012 14:29:33 +0000

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!