Vietnamese Fried Spring Rolls

Vietnamese Fried Spring Rolls (Cha Gio) Recipe

Table of Contents

Vietnamese Fried Spring Rolls (Cha Gio) are crispy, golden-brown rolls filled with a flavorful mixture of ground pork, shrimp, vegetables, and glass noodles. They are traditionally wrapped in rice paper and deep-fried to perfection. These spring rolls are served with fresh herbs and nuoc cham (Vietnamese dipping sauce) for a delicious contrast of textures and flavors.

Ingredients

For the Filling:

½ lb (225g) ground Beef

½ lb (225g) shrimp, finely chopped

1 cup shredded carrots

1 cup shredded taro (or jicama)

½ cup wood ear mushrooms, soaked and finely chopped

½ cup glass noodles (bean thread), soaked and cut into small pieces

2 green onions, finely chopped

2 cloves garlic, minced

1 egg

1 tbsp fish sauce

½ tsp salt

½ tsp sugar

½ tsp black pepper

For Wrapping & Frying:

20 rice paper sheets (banh trang)

1 egg white (for sealing)

2 cups vegetable oil (for frying)

For the Nuoc Cham (Dipping Sauce):

¼ cup fish sauce

¼ cup fresh lime juice or rice vinegar

¼ cup water

2 tbsp sugar

1 clove garlic, minced

1 small chili, finely chopped (optional)

1 tbsp shredded carrots (for garnish)

For Serving:

Fresh lettuce leaves

Mint, cilantro, and Thai basil

Pickled daikon and carrots (optional)

Instructions

1. Prepare the Filling

In a large bowl, combine ground beef, shrimp, carrots, taro, wood ear mushrooms, glass noodles, green onions, garlic, egg, fish sauce, salt, sugar, and black pepper.

Mix well until everything is evenly combined.

2. Wrap the Spring Rolls

Lightly dampen a rice paper sheet with warm water until pliable.