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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Vietnamese Spring Rolls (Cha Gio) Recipe
Vietnamese Spring Rolls (Cha Gio) - BEST spring rolls ever deep-fried to crispy perfection. Loaded with crazy delicious filling, a perfect appetizer!!
- 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
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.
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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