Vietnamese Spring Rolls Cha Gio
Crispy, golden, and bursting with aromatic flavors, Vietnamese Spring Rolls (Cha Gio) are a culinary delight that strikes the perfect balance between texture and taste. These traditional spring rolls feature a savory filling of ground pork, grated carrots, wood ear mushrooms, and tender glass noodles, seasoned with fish sauce, garlic, and a hint of black pepper for a rich and umami-packed bite. Wrapped in delicate rice paper and fried to perfection, each roll offers a satisfying crunch that pairs beautifully with the refreshing combination of lettuce leaves and fragrant herbs like mint, basil, and cilantro. Serve with homemade nuoc cham dipping sauce for the ultimate authentic Vietnamese experience. Whether as a party appetizer or a light meal, these irresistible spring rolls are sure to impress! Keywords: Vietnamese spring rolls recipe, Cha Gio, crispy fried spring rolls, authentic Vietnamese food, easy appetizer ideas.
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Recipe Information
Ingredients
- 500 grams ground pork
- 1 medium, grated carrot
- 1 small, finely chopped onion
- 20 grams, soaked and finely chopped wood ear mushrooms
- 40 grams, soaked and cut into 1 inch pieces glass noodles
- 2 cloves, minced garlic
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 0.5 teaspoon black pepper
- 1 large egg
- 25 sheets rice paper wrappers
- 500 ml cooking oil
- 1 head, washed lettuce leaves
- 1 bunch fresh herbs (mint, cilantro, basil)
- 1 serving, prepared nuoc cham dipping sauce
Instructions
In a large mixing bowl, combine the ground pork, grated carrot, chopped onion, soaked and chopped wood ear mushrooms, soaked glass noodles, and minced garlic.
Season the mixture with fish sauce, soy sauce, sugar, and black pepper. Mix well to combine.
Crack the egg into the mixture and stir until everything is evenly incorporated.
Prepare the rice paper wrappers by dipping them one at a time into warm water until just softened. Lay the wrapper flat onto a clean surface or damp kitchen towel.
Place about 1 tablespoon of the pork mixture near the edge of the wrapper. Roll it once, then fold in the sides, and continue rolling tightly to form a cylindrical shape. Repeat for the remaining mixture and wrappers.
Heat the cooking oil in a deep frying pan or pot over medium heat until it reaches about 180°C (350°F).
Carefully add the spring rolls in batches, ensuring not to overcrowd the pan. Fry for about 5-7 minutes or until golden brown and crispy.
Transfer the cooked spring rolls to a plate lined with paper towels to drain excess oil.
Serve the Cha Gio hot, wrapped in lettuce leaves with fresh herbs, and dip in prepared nuoc cham sauce for an authentic Vietnamese experience.
Nutrition Facts
Calories |
7268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 617.9 g | 792% | |
| Saturated Fat | 111.0 g | 555% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 4257 mg | 185% | |
| Total Carbohydrate | 282.9 g | 103% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 20.2 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 561 mg | 43% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1935 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
