Cha Gio (Crispy Vietnamese Spring Rolls)

Method

1. 1
   • ground pork 300 g
   • shrimp 150 g
   • carrot 1
   • wood ear mushroom 50 g
   • shallot 1
   • garlic 2
   • egg 1
   • fish sauce 1 tbsp
   • black pepper 1 tsp

   Mix the filling — In a large bowl, combine the ground pork, chopped shrimp, vermicelli, carrot, wood ear mushroom, shallot, garlic, egg, fish sauce, and black pepper. Mix well.

2. 2
   • spring roll wrapper 20

   Roll the spring rolls — Place a spoonful of filling near one edge of a spring roll wrapper, fold the sides in, then roll up tightly, sealing the edge with a little water. Repeat with the remaining wrappers and filling.

3. 3
   • spring roll wrapper 20
   • vegetable oil 5 dl

   Fry until golden — Heat the vegetable oil in a deep pan to 170°C and fry the rolls in batches for about 10 minutes, turning occasionally, until golden and crisp.

   ⏱10 min
4. 4
   • spring roll wrapper 20
   • fish sauce 1 tbsp
   • lettuce 60 g
   • fresh mint 4 tbsp

   Drain and serve — Drain the rolls on paper towels and serve hot, wrapped in lettuce leaves with mint and a dipping sauce of your choice.