Vietnamese Spring Rolls

4.71 from 68 votes

The best Vietnamese spring rolls (Cha Gio) recipe. These crispy fried Vietnamese rolls are crispy with ground pork filling and served with a dipping sauce.

Prep Time30

Cook Time15

Total Time45

Course: Pork, Shrimp

Cuisine: Vietnamese Recipes

Keyword: Vietnamese Spring Rolls

Servings: rolls

Author: Bee Yinn Low

Ingredients

1 oz (30g) mung bean noodles or cellophane noodles or glass noodles soaked in hot water for 30 minutes or until soft
6 oz (175g ground pork
2 oz. (60g) shrimp minced
1 oz (30g) crab meat coarsely chopped, optional
some shredded carrots
1 clove garlic minced
1 shallot minced
3 dashes ground black pepper
1 teaspoon fish sauce
salt to taste
1 small egg lightly beaten (use only half)
Vietnamese rice paper
oil for deep frying

Instructions

Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together (excluding the Vietnamese rice paper) to create a sticky filling.
To roll the Vietnamese spring rolls (cha gio), place a piece of rice paper on a clean, damp kitchen towel. Dip your fingers in a bowl of warm water and run them over the entire rice paper to soften it. Place 1 heaping tablespoon of the filling onto the moist rice paper, fold the rice paper over the filling, tuck in the sides, and then roll to form a cylinder about 3 inches (7 cm) long.
Heat oil over medium heat in a wok or large frying pan. Once the oil is hot, gently add a few rolls to the oil. Fry them slowly until they turn light brown. Remove from the oil and drain the excess by placing them on paper towels.
Serve immediately with nuoc cham, or wrap the spring rolls in a fresh lettuce leaf with some aromatic herbs and dip them into the nuoc cham.

Video

Notes

Use 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.
Cha Gio is also called Imperial Rolls in the United States, not to be confused with Summer Rolls.

Nutrition