How to Cook Vietnamese Fried Spring Roll (Cha Gio)

by Lizard Boyer

Supplies

  • 1 Pounds Ground pork
  • 1 Cup Baby shrimp (chopped small)
  • 1 Cup Onion (shredded or chopped very small)
  • 1 Cup Shredded Carrot
  • 1 Cup Shiitake mushrooms
  • 3 Cups Thin rice noodles (cooked and cut short)
  • 3 Tablespoons Garlic (minced in a garlic press or cut VERY small
  • ¼ Cups Fish sauce
  • 3 Tablespoons Soy sauce
  • 2 Tablespoons Seasoned rice vinegar
  • ¼ Cups Sesame oil
  • 3 Cups Canola oil (for frying)
  • 2 Eggs
  • Instructions

    Step 1

    Boil the thin rice noodles and cut with scissors into smaller pieces. Drain and set aside to cool.

    Step 2

    Rehydrate the shiitake mushrooms for 15 minutes, remove from water and let cool

    Step 3

    Shred the onion and carrot, finely chop up the shiitake and shrimp, and press the garlic in a garlic press or mince.

    Step 4

    Put all the vegetables, shrimp, ground pork, and 2 eggs together in a bowl.

    Step 5

    Add in all your sauces

    Step 6

    Mix everything together thoroughly (make sure all ingredients are cold before mixing)

    Step 7

    Open up your wrappers, I like this brand. I bought them at an Asian grocery store. Make sure you get paper thin wrappers or else the inner layers will not cook all the way through.

    Step 8

    Add a spoonful of the meat mixture to one end of the wrapper and fold in the sides as pictured. Then roll it all the way over to the empty side of the wrapper very tightly.

    Step 9

    At the end of wrapping a roll, you can dab a bit of egg before you close the roll or you can place them folded side down in the hot oil to prevent them from opening up.

    Step 10

    Place the rolls in the medium heated oil. You don't want it too hot or else they will burn and not be as crispy inside. Drain on paper towels.

    Step 11

    Ta da!! :-) enjoy with some of your favorite dipping sauces. Starting from top left: a peanut miso type sauce, spicy chili garlic sauce, a plum soy sauce, and a sweet chilli sauce.