Teresa's Recipes
Cha Gio (Vietnamese Spring Rolls)
The quintessential Vietnamese appetizer, Cha Gio, also known as Vietnamese Spring Rolls, are a symphony of textures and flavors tucked inside a crispy, golden fried wrapper. This recipe brings together a medley of ground pork, succulent shrimp, crunchy vegetables, and delicate vermicelli noodles, all harmonized with the savory tang of fish sauce. A bite of Cha Gio transports you to the bustling streets of Hanoi, where this dish traces its origin.
Ingredients
- 2 cups, for frying Vegetable oil
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Sugar
- 2 tablespoons Fish sauce
- 2 cloves, minced Garlic
- 1 cup, cooked and chopped Vermicelli noodles
- 1 cup Bean sprouts
- 1/2 cup, julienned Carrots
- 1/2 cup, peeled, deveined and minced Shrimp
- 1 cup Ground pork
- 16 pieces Rice paper wrappers
Dietary Notes
- Servings: 8
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 200
- Fat: 10g
- Carbs: 20g
- Protein: 8g
- Sodium: 400mg
- Sugar: 1g
Instructions
- 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.
- 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.
- 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.
- 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.
- Repeat steps 2 to 4 with the remaining wrappers and filling.
- 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.
- 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.
- Using a slotted spoon, carefully remove the spring rolls from the oil and drain on a paper towel-lined plate.
- 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.
Tips
- For a vegetarian version, substitute the pork and shrimp with tofu or mushrooms.
- To make ahead, freeze the uncooked spring rolls on a baking sheet. Once frozen, transfer them to a freezer bag. They can be cooked straight from frozen, just add a couple of minutes to the cooking time.