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Vietnamese Fried Spring Rolls

Vietnamese Fried Spring Rolls (Cha Gio)

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If you love egg rolls and fried spring rolls, but have given up on gluten. Try "Cha Gio" or Vietnamese fried spring rolls. It's packed with protein and fiber. You can enjoy them on their own or wrap them in lettuce for a fun and colorful way to eat!
Course Appetizer, Main Course, Side Dish
Cuisine asian, Vietnamese Inspire
Keyword cha gio, fried vietnamese spring rolls, vietnamese fried spring rolls
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 24 Fried Spring Rolls
Author Mary Thatcher

Equipment

Ingredients

For the Filling

  • 1 cup wood ear mushrooms (optional -see the link) (or rehyrated Shitake)
  • 1 bundle bean thread (optional -see the link)
  • 1 lb ground pork
  • 1 egg
  • 2 tbsp minced garlic
  • 1 tbsp chicken bouillon
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 1 tsp ground pepper (black or white)
  • 1 tbsp cornstarch
  • 1 cup cabbage (shredded)
  • 1 cup carrot (shredded)
  • ½ cup green onion (chopped)

For Wrapping and Frying

  • 24-30 rice paper
  • 1 cup water
  • 1 tbsp sugar (optional for extra crispy and browning)
  • ½ cup cornstarch (optional to prevent the rolls from sticking together and extra crispy)
  • oil for frying (depends on your wok or frying pan)

For the Dipping Sauce (Nuoc Cham)

  • ¼ cup white vinegar
  • ¼ cup sugar (or granulated monk fruit)
  • ¼ cup hot boiling water
  • 1 tsp sea salt
  • 1 tbsp garlic (minced)
  • 1-2 Thai chili pepper (chopped)

Instructions

Make the Filling

  • Rehydrate the wood ear mushrooms in hot water for 5-10 minutes.
  • Rehydrate the bean thread in room temperature for 5-10 minutes.
  • Meanwhile, prepare the rest of the filling by mincing the garlic, chopping the green onion, and shredding the cabbage and carrot.
  • After 5-10 minutes, chop the rehydrated wood ear mushrooms.
  • Use kitchen scissors to cut the bean thread noodles into about half-inch pieces.
  • In a mixing bowl, combine the ground pork with all the vegetables and the bean thread noodles.
  • Season with chicken bouillon, ground pepper, and fish sauce.
  • Add an egg and 1 tablespoon of cornstarch. Mix everything together thoroughly.
  • Place a teaspoon of the filling in a small bowl and microwave it for about 40 seconds. Taste to see if you need to adjust the seasoning before wrapping the spring rolls.

Wrapping the Spring Rolls

  • Fill a baking sheet or bowl with water, then add sugar and stir until it dissolves.
  • On another baking sheet, spread some cornstarch to have it ready for the spring rolls.
  • Dip the rice paper in the sugar water for 5-10 seconds, then transfer it to a cutting board. The rice paper should still be firm but wet—it will soften quickly as you add the filling and start rolling.
  • Place the wet rice paper on the cutting board. Add about a tablespoon of the filling about an inch away from the edge.
  • Begin by tightly folding the wrapper over the filling and roll it forward one complete turn. Fold the sides in towards the middle, then continue rolling forward while tucking in the front to prevent air pockets. No additional sealing is needed—the wet rice paper will stick to itself.
  • Place the spring rolls onto the baking sheet with cornstarch. Lightly roll them in the cornstarch to prevent sticking and tearing.
  • Repeat the wrapping steps until you have enough spring rolls to fry.

Fry and Double Fry the Spring Rolls.

  • Fill your frying vessel with vegetable oil to a depth of at least 2 inches. Heat the oil over medium heat to about 350°F.
  • Depending on the size of your frying vessel, avoid overcrowding it. For reference, I can fry 6 spring rolls at a time. Fry the spring rolls for about 5 minutes on each side or until they turn light golden brown.
  • Place the cooked spring rolls on a rack or paper towel to drain. When you're ready to serve, refry the spring rolls for 1-2 minutes to ensure they’re extra crispy.

Mak Nuoc Cham

  • Chop the garlic cloves and chilies, then set them aside.
  • In a bowl, combine sugar, white vinegar, salt, and hot boiling water. Stir until the salt and sugar are dissolved, then add the chopped garlic and chilies.

Serve

  • Serve the fried spring rolls with dipping sauce, lettuce, cucumbers, mint, cilantro, and any other vegetables you like for making lettuce wraps. Alternatively, you can simply serve the fried spring rolls with dipping sauce on the side. Enjoy!

Video

@stickyricethaikitchen

Vietnamese Fried Spring Rolls: (Cha Gio) Ingredients ⬇️ For the Filling 1 cup wood ear mushrooms (optional -see the link) (or rehyrated Shitake) 1 bundle bean thread (optional -see the link) 1 lb ground pork 2 tbsp minced garlic 1 tbsp chicken bouillon 2 tbsp fish sauce 1 tsp sugar 1 tsp ground pepper (black or white) 1 tbsp cornstarch 1 cup cabbage (shredded) 1 cup carrot (shredded) ½ cup green onion (chopped) For Wrapping and Frying 24-30 rice paper 1 cup water 1 tbsp sugar (optional for extra crispy and browning) ½ cup cornstarch (optional to prevent the rolls from sticking together and extra crispy) oil for frying (depends on your wok or frying pan) For the Dipping Sauce (Nuoc Cham) ¼ cup white vinegar ¼ cup sugar (or granulated monk fruit) ¼ cup hot boiling water 1 tsp sea salt 1 tbsp garlic (minced) 1-2 Thai chili pepper (chopped) Full recipe and tips on my website (link in my bio) #vietnamesespringrolls#springrolls#ricepaper#dinneridea#homemadefood#appetizer#potluck#partyfood#tiktokfood#diy#chagio#ปอเปี๊ยะ#ปอเปี๊ยะทอด#อร่อยเด็ดต้องลอง#crispy#cocinar

♬ Vlog ・ Stylish city pop(1275391) - orino

Notes

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