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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
- 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
- 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.
Dietary Information
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
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