Cook and Scale
Cha Gio (Crispy Vietnamese Spring Rolls)
4 servings · 45 min total
Golden fried spring rolls packed with pork, shrimp, and vegetables, wrapped in crackling shells and served with lettuce, herbs, and a dipping sauce.
Ingredients
- 300 g ground pork
- 150 g shrimp, peeled and chopped
- 20 spring roll wrapper
- 50 g rice noodles, soaked and chopped
- 1 carrot, grated
- 50 g wood ear mushroom, soaked and finely chopped
- 1 shallot, minced
- 2 garlic, minced
- 1 egg
- 1 tbsp fish sauce
- 1 tsp black pepper
- 5 dl vegetable oil, for frying
- 60 g lettuce, for serving
- 4 tbsp fresh mint, for serving
Contains: Gluten, Egg, Fish, Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.
- 4.
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.