Cha Gio (Vietnamese Spring Rolls)

Ingredients

Vegetable oil

2 cups, for frying

Salt

1 teaspoon

Pepper

1/2 teaspoon

Sugar

1 teaspoon

Fish sauce

2 tablespoons

Garlic

2 cloves, minced

Vermicelli noodles

1 cup, cooked and chopped

Bean sprouts

1 cup

Carrots

1/2 cup, julienned

Shrimp

1/2 cup, peeled, deveined and minced

Ground pork

1 cup

Rice paper wrappers

16 pieces

Instructions

1. In a large bowl, combine the ground pork, shrimp, carrots, bean sprouts, vermicelli noodles, minced garlic, fish sauce, sugar, salt, and pepper. Mix well until the ingredients are fully incorporated.
2. Prepare a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens and becomes pliable.
3. Lay the softened rice paper wrapper on a clean, flat surface. Spoon about 2 tablespoons of the filling onto the lower third of the wrapper.
4. Fold the bottom edge of the wrapper over the filling, tuck in the sides, and roll up tightly to form a spring roll. Make sure the roll is sealed well to prevent the filling from spilling out during frying.
5. Repeat steps 2 to 4 with the remaining wrappers and filling.
6. Heat the vegetable oil in a deep frying pan or pot over medium heat. To test the oil's readiness, drop a small piece of wrapper in it. If it sizzles and turns golden brown in about 15 seconds, the oil is ready.
7. Fry the spring rolls in batches to avoid overcrowding, which can lead to uneven cooking. Cook until golden brown and crispy, about 3-4 minutes per side.
8. Using a slotted spoon, carefully remove the spring rolls from the oil and drain on a paper towel-lined plate.
9. Serve the Cha Gio hot, accompanied by a dipping sauce of your choice, such as sweet chili sauce or nuoc cham. For the traditional Vietnamese experience, wrap the spring roll in a lettuce leaf along with some mint and cilantro before dipping.