Vietnamese Spring Rolls (Cha Gio)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!
Authentic Vietnamese Spring Rolls are SO GOOD
But cha gio, the Vietnamese interpretation of spring roll, is what a 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 of the Vietnamese fried spring roll is just another plus.
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 these Vietnamese spring rolls or Vietnamese food, you should check out the Vietnamese recipes on Rasa Malaysia.
Other Recipes You Might Like:
- Vietnamese Fresh Spring Rolls with Hoisin Peanut Dipping Sauce
- Pho Ga (Vietnamese Chicken Noodle Soup)
- Vietnamese Caramel Chicken
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