cha gio

Cha gio, or Vietnamese Fried Spring Rolls, are delicious on their own, or in a noodle salad. Find out how to make them at home with this authentic recipe!

Cha Gio (Vietnamese Fried Spring Rolls)

50 g dried mung bean noodles ((1 package))

pork ((70-80% lean; 450 grams))

carrots ((grated, about 30 grams))

rehydrated wood ear mushrooms ((finely chopped, 30 grams))

shallots ((finely chopped, 30 grams))

garlic ((minced))

ginger ((grated))

fish sauce

vegetable oil

salt

white pepper

sugar

water ((250 ml))

rice paper wrappers ((bánh tráng))

canola or vegetable oil ((for frying))

green leaf lettuce, cilantro, Thai basil, and mint

Nuoc cham dipping sauce ((see our Nuoc cham recipe))

Soak the dried mung bean noodles in warm water (submerge them completely) for 30 minutes. Drain thoroughly, and cut into ¼ inch pieces. 

In a large bowl, combine the noodles, ground pork, grated carrot, chopped wood ear mushrooms, shallots, garlic, ginger egg white, fish sauce, vegetable oil, salt, white pepper, and 1 teaspoon sugar. Mix until everything is uniformly combined.

Make the filling:

In a large, shallow bowl or deep plate, dissolve the remaining 2 teaspoons sugar in 1 cup warm water. Sugar is optional but does help the spring rolls to brown when frying.

To wrap each roll, place a rice paper wrapper into the sugar water for about 5-10 seconds, making sure it is completely submerged. Remove it from the water. It will still be quite firm, but it will soften quickly!

Place about 40g of filling in a log shape on one side of the wrapper. Begin tightly folding the wrapper over the filling (no air bubbles!), and roll the spring roll forward 1 complete revolution. Lightly press down on each end of the filling to flatten the rice paper and push the filling together to eliminate any air bubbles.

Fold one side of the wrapper towards the middle of the spring roll. Repeat with the other side. Roll the spring roll forward while tucking in the front to prevent air pockets. The rice paper wrapper will stick to itself. It doesn’t require anything additional to seal. Place the rolls on a plate or sheet pan lined with a clean, dry kitchen towel or parchment paper.

Wrap the spring rolls:

Once wrapped, transfer the spring rolls to the refrigerator and chill for at least 1 hour, so they can dry out and firm up. This step helps minimize the wrapper bubbling when frying (though bubbling is normal). Take them out of the refrigerator 15 minutes before frying.

Chill:

Heat about 3 cups of canola or vegetable oil in a medium pot to 335°F/170°C (the oil level should be a little over halfway up the sides). Fry the spring rolls in small batches—about three at a time. Make sure they do not touch just after they are placed in the oil as the skins will be sticky until a crust forms. Cook each batch for 5 to 6 minutes, or until light golden brown. (Frying them in small batches prevents them from sticking to each other.)

Use a metal slotted spoon to pull them out of the oil. Drain on a rack, and continue frying. Maintain the correct oil temperature by periodically adjusting your heat.

When ready to serve, refry the spring rolls (yes, they need to be fried twice) at 350°F/175°C for 1 ½ to 2 minutes to make them nice and crispy. Double-frying is important! Serve with fresh lettuce, cilantro, Thai basil, mint and nuoc cham for dipping.

Double-fry the spring rolls:

https://content.jwplatform.com/videos/8s05h6Qo.mp4

Watch how to fold Cha Gio (Vietnamese fried spring rolls) neatly, so you don't get any air pockets!

How to Fold Cha Gio (Vietnamese Fried Spring Rolls)

Vietnamese Fried Spring Rolls are delicious with crispy exterior and flavorful filling. This dish is a must in any traditional Vietnamese banquets or celebrations. Learn the authentic way to make them as well as tips to ensure they turn out golden and crispy.

Vietnamese Fried Spring Rolls

0.5-0.6 oz dried wood-ear mushrooms

1.75 oz dried glass noodles

9.5 oz raw peeled and deveined shrimps

pork

3.5 oz beansprouts

1.1 oz carrots, julienned

shallots

black pepper

eggs

water

rice vinegar

spring roll wrappers

frying oil

rice vermicelli noodles

lettuce

herbs basil

nuoc cham dressing ((See Notes for suggestions on how to make it))

Soak dried wood-ear mushrooms in hot water for 5 minutes or until rehydrated, then julienne. Soak glass noodles in room-temperature for about 20 minutes. Once softened, cut noodles into shorter pieces, about 2-3 inch long.

Chop shrimps into smaller pieces but not too small. Place shrimp pieces and ground pork in a mixing bowl. Then add julienned wood-ear mushroom, beansprouts, carrot, glass noodles, shallots, salt, pepper and fish sauce. Give everything a quick mix. Then add 2 eggs and mix well to combine.

Before wrapping the rolls, you can fry a small piece of filling to see if it is seasoned to taste and adjust if needed.

To a small bowl, add about 1 cup of water and a few drops of rice vinege (about 1/8-3/16 teaspoon). Place a spring roll wrapper on a clean surface and use your fingertips to dab some water from the bowl to wet the wrapper.

Once the wrapper sheet is pliable, place about 2½ tablespoons of filling near the top part of the sheet. Form the filling into a log shape, then fold the left and right sides of the rice paper over the filling. Fold the top part of the sheet over and then roll it up away from you. Set aside. Continue to wrap until you have used up all the filling.

Place a frying pan over medium heat. Once the pan is hot, heat a generous amount of oil. When the oil is hot, add the spring rolls and fry in a single layer. You may need to increase the heat slightly after adding the rolls to ensure the oil is hot and bubbling (not too vigorously). Fry for 4-5 minutes until the outside is lightly golden, flip once or twice. Transfer to a wired rack or place on paper towel briefly to absorb excess oil.

Let the rolls cool down for 5-10 minutes. Then heat the oil again over medium heat and fry the rolls the second time. This time, use a slightly higher heat than the first time to crisp them up. Fry for 2-3 minutes until the outside is deep golden and crispy. Transfer to a wired rack or place on paper towel briefly to absorb excess oil before serving.

Serve right away with noodles, lettuce, fresh herbs and dressing.

Vietnamese Egg Rolls are marinated ground pork rolled in wheat wrappers and deep-fried. It can be eaten as a main dish with a sweet and spicy dipping sauce or as a component to a main dish. This recipe is a basic traditional recipe of ground pork, minced woodear mushroom and thin rice vermicelli noodles.

Vietnamese Egg Rolls (Cha Gio)

lbs pork

mushrooms

oz dried bean thread vermicelli/cellophane noodles

green onions

onion

sesame oil

sea salt

oyster sauce

chicken bouillon powder

Menlo All Purpose Wrappers or TYJ Spring Roll Pastry Wrappers

egg egg

Vegetable oil

Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham)

If you have tried to make fried spring rolls (sometimes called egg rolls) with rice paper wrapper and never had much luck, this is the recipe for you. Perfectly fried spring rolls with traditional ground pork, vermicelli noodles, and minced woodear mushroom, these fried spring rolls are a guaranteed crowd-pleaser. And they are made with rice paper! Just like in Vietnam!

Crispy Fried Spring Rolls with Rice Paper Wrapper (Cha Gio)

lb pork

½ oz dried wood ear mushrooms

green onion (slice thinly)

shallot

mushroom or chicken bouillon powder (optional)

netted rice paper wrapper

Homemade Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham) or a store-bought sweet chili sauce

Crispy Fried Vietnamese Spring Rolls

Perfectly fried spring rolls that are a guaranteed crowd-pleaser. And they are made with rice paper that actually fry up crispy! This recipe makes 30 fried spring rolls.

Crispy Fried Spring Roll with Rice Paper Wrapper (Cha Gio)

Rehydrate mushrooms and noodles

In a medium bowl, rehydrate dried wood ear mushroom and dried vermicelli noodles in warm water for 15 minutes. Remove from water and rinse. Mince finely and set aside.

Combine ingredients

In a medium-size bowl, mix together ground pork, minced wood ear mushroom, minced vermicelli noodles, green onion, shallot, sugar, black pepper, sesame oil, salt, oyster sauce, and mushroom bouillon powder. Set aside.

Prepare the Filling

Wet the rice paper

Quickly submerge a netted rice paper in a shallow water bowl so that top and bottom are wet then immediately transfer to a large plate or clean flat surface.

Add filling

Add 2 tablespoons of filling towards the bottom end of the rice paper.

Roll and seal

Roll the rice paper up to cover the filling until you reach the middle. Tuck in both sides. Continue to roll up to seal.

Wrapping

Heat oil

In a wok or tall skillet, heat vegetable oil to 325°F or when a small piece of rice paper wrapper dropped in oil starts to sizzle gently. Oil can be warmer than needed, as you can always increase the temperature without ruining the spring roll. Oil too hot will produce a burnt crust and an uncooked interior. Not good.

Fry in batches

Once you get the right temperature, fry in small batches for 4-5 minutes or until spring rolls are golden brown. Transfer spring rolls onto a wire rack or a paper-towel-lined plate to absorb excess oil.

Frying

Sauce

It&#8217;s best to accompany the fried spring rolls immediately after frying for the crispy crust. Serve with a traditional homemade Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham) or you can get your favorite sweet chili sauce from the store.

Serve

Serve these spring rolls on their own or, my favorite, with a platter of fresh leafy lettuce for wrapping and pickled daikon and carrots (Do Chua). You can also serve them as a component of a noodle dish (Bun Thit Nuong).

Serving

https://www.youtube.com/watch?v=Aw--SuMA-1I

Crispy Fried Spring Rolls With Rice Paper Wrapper

Makes about 30 

INGREDIENTS

1 lb ground pork
½ oz dried wood ear mushrooms
2 oz dried bean thread vermicelli/cellophane noodles
2 green onions (slice thinly)
1 large shallot (peel and dice finely)
1 teaspoon granulated sugar
¼ teaspoon ground black pepper
2 teaspoons sesame oil
1 teaspoon sea salt
2 tablespoons oyster sauce
1 teaspoon mushroom bouillon powder (optional)
1 package netted rice paper wrapper (typically found next to egg roll and spring roll pastry wrapper in the freezer aisle)
Vegetable oil for frying

INSTRUCTIONS

In a medium bowl, rehydrate dried wood ear mushroom and dried vermicelli noodles in warm water for 15 minutes. Remove from water and rinse. Mince finely and set aside.

In a medium-size bowl, mix together ground pork, minced wood ear mushroom, minced vermicelli noodles, green onions, yellow onion, sugar, black pepper, sesame oil, salt, and oyster sauce. Set aside.

Quickly submerge a netted rice paper in a shallow water bowl so that the top and bottom are wet then immediately transfer to a large plate.

Add 2 tablespoons of filling towards the bottom end of the rice paper. Start from the bottom, roll the rice paper up to cover the filling until you reach the middle. Tuck in both sides. Roll up to seal.

In a wok or tall skillet, heat vegetable oil until a small piece of rice paper wrapper dropped in oil starts to sizzle gently. Fry in small batches for 4-5 minutes or until spring rolls are golden brown. Serve with your favorite dipping sauce.

All recipes on the blog at https://www.vickypham.com/

#springrolls #crispy #eggrolls #vietnamesefood #asianfood #yummy #recipe

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