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Cha Gio Vietnamese Fried Spring Rolls copycat recipe

Cha Gio Vietnamese Fried Spring Rolls

Are you looking for the perfect afternoon snack or a delightful appetizer to impress your friends?
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Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Course Appetizer
Cuisine Vietnamese
Servings 10
Calories 230 kcal

Equipment

  • Frying pan
  • Tablespoons

Ingredients
  

For the Spring Rolls

  • 1 tablespoon vegetable oil
  • 1 tablespoon fish sauce
  • 1/3 cup rehydrated wood ear mushrooms finely chopped (about 30g)
  • 1 teaspoon ginger grated
  • 1 cup warm water for soaking rice wrappers, about 250 ml
  • 1/2 teaspoon salt
  • 2 medium carrots grated (around 190g)
  • 3 teaspoons sugar 12g, divided
  • 1 pound ground pork 70-80% lean, about 450g
  • 1 tablespoon chopped scallions optional
  • 50 g dried mung bean noodles 1 package
  • 1 clove garlic minced
  • 1 egg white
  • 1/4 teaspoon ground white pepper
  • 1/4 cup shallots finely chopped (about 30g)
  • 1/2 teaspoon sesame oil optional
  • 20 dried rice paper wrappers bánh tráng
  • Canola or vegetable oil for frying

To Serve

  • Nuoc cham dipping sauce check out a detailed recipe for this!
  • Fresh green leaf lettuce cilantro, Thai basil, and mint for a fresh accompaniment.

Instructions
 

Step 1: Prepare the Filling

  • Start by soaking the dried mung bean noodles in warm water for about 10-15 minutes until softened. Drain them and chop them into bite-sized pieces.
  • In a mixing bowl, combine the ground pork, chopped wood ear mushrooms, rehydrated noodles, grated carrots, chopped scallions, minced garlic, grated ginger, egg white, salt, sugar (1 teaspoon), white pepper, and sesame oil (if using). Mix well until everything is evenly combined.

Step 2: Soak the Rice Paper Wrappers

  • Pour warm water into a shallow dish. Dip one rice paper wrapper in the water until it softens, usually around 3-5 seconds. Make sure not to over-soak; wet and pliable is your goal. Place it on a clean cutting board or flat surface.

Step 3: Assemble the Rolls

  • Place about 2 tablespoons of the filling in the center of the wrapper. Fold the sides over the filling and roll tightly away from you, tucking in the sides as you go. Aim for a firm roll that isn’t too tight, allowing room for expansion when frying.

Step 4: Heat the Oil

  • In a deep frying pan or pot, heat about 2 inches of oil over medium-high heat. You can test the hotness by dropping in a small piece of the filling. If it sizzles, you’re ready to fry.

Step 5: Fry the Rolls

  • Carefully place your spring rolls into the hot oil in batches, avoiding overcrowding. Fry until golden brown and crispy, which usually takes about 4-6 minutes. Turn them using tongs to ensure even cooking. Once done, place the rolls on a paper towel-lined plate to drain excess oil.

Step 6: Serve with Sauce

  • Serve your cha gio with nuoc cham, fresh herbs, and lettuce leaves. Wrap the rolls with the lettuce for added crunch and nourishmen

Notes

  • Don’t Overfill: It can be tempting to pack those rolls tight, but stick to about 2 tablespoons of filling to ensure they cook evenly.
  • Keep Your Wrappers Covered: As you work, keep unused rice paper wrappers covered with a damp cloth to prevent them from drying out.
  • Control the Heat: If the oil gets too hot, the rolls will cook too fast and burn. A steady medium heat allows for a thorough cook.
  • Batch Frying: If making lots of rolls, consider keeping them warm in an oven set to a low temperature until all are fried.
  • Experiment: Feel free to play with the filling; try adding shrimp, crab, or tofu for variety.

Nutrition

Calories: 230kcalCarbohydrates: 20gProtein: 10gFat: 15gFiber: 2g
Keyword Cha Gio Vietnamese Fried Spring Rolls
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