International Cuisine > Vietnamese Cuisine > Rolls & Wraps (Vietnamese) > Fried Spring Rolls (Cha Gio) Recipe

Crispy Vietnamese Fried Spring Rolls (Cha Gio)

Learn how to make authentic Vietnamese Fried Spring Rolls (Cha Gio) with this detailed recipe. Crispy, savory, and packed with flavor, these spring rolls are a perfect appetizer or snack.

Prep Time
45 minutes
Cook Time
20 minutes
Servings
20-25 spring rolls
Ingredients
  • 250 g Ground Pork
  • 100 g Shrimp, peeled and deveined
  • 30 g Dried Wood Ear Mushrooms, soaked and finely chopped
  • 1/2 medium Carrot, shredded
  • 50 g Glass Noodles (Cellophane Noodles), soaked and chopped
  • 1/2 medium Onion, finely chopped
  • 1 Egg
  • 1 tablespoon Fish Sauce
  • 1/2 teaspoon Sugar
  • 1/4 teaspoon Black Pepper
  • 2 cloves Garlic, minced
  • 20-25 sheets Rice Paper Wrappers (Banh Trang)
  • As needed Vegetable Oil, for frying

Preparing the Filling

First, prepare all the ingredients. Soak the wood ear mushrooms and glass noodles in warm water until softened. Finely chop the mushrooms and glass noodles after soaking. Shred the carrot and finely chop the onion and garlic. If using shrimp, chop them into small pieces.

Mixing the Filling

In a large bowl, combine the ground pork, chopped shrimp (if using), wood ear mushrooms, carrot, glass noodles, onion, garlic, egg, fish sauce, sugar, and black pepper. Mix well until all ingredients are thoroughly combined. This mixture is the heart of your delicious spring rolls!

Wrapping the Spring Rolls

Lay a rice paper wrapper on a clean, flat surface. Dip a clean cloth or sponge in warm water and lightly dampen the rice paper. Be careful not to over-soak it, as it will become too fragile. Place a spoonful of the filling (about 1-2 tablespoons) near the edge of the rice paper closest to you. Fold the edge over the filling, then fold in the sides. Roll tightly to create a spring roll shape. Repeat with the remaining ingredients.

Frying the Spring Rolls

Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Carefully place the spring rolls into the hot oil, making sure not to overcrowd the fryer. Fry for about 6-8 minutes, or until golden brown and crispy. Remove the spring rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.

Serving

Serve the fried spring rolls hot with your favorite dipping sauce. Nuoc Cham (Vietnamese dipping sauce) is a classic choice. You can also serve them with lettuce leaves and fresh herbs for wrapping.

Nutrition Facts Estimated per 100g of product

Please note that these are estimates and can vary based on specific ingredients and portion sizes.

  • Calories: Approximately 200-250
  • Protein: 10-15g
  • Fat: 10-15g
  • Carbohydrates: 15-20g

Other Important Considerations for Nutrition

  • Frying: Frying adds a significant amount of fat and calories. Consider using an air fryer for a healthier alternative.
  • Dipping Sauce: Be mindful of the sugar and sodium content in dipping sauces. Use in moderation.
  • Ingredients: Choose lean ground pork and consider adding more vegetables to increase the nutritional value.

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FAQ

  • What is the best dipping sauce for Cha Gio?

    Nuoc Cham (Vietnamese dipping sauce) is a classic choice. It's made with fish sauce, lime juice, sugar, water, and chili. You can also use sweet chili sauce or peanut sauce.
  • Can I bake these instead of frying?

    Yes, you can bake them for a healthier option. Preheat your oven to 375°F (190°C). Place the spring rolls on a baking sheet and bake for 20-25 minutes, or until golden brown, flipping halfway through.
  • How do I prevent the rice paper from tearing?

    Don't over-soak the rice paper. Just lightly dampen it with warm water. If it tears easily, it's likely too wet.
  • Can I freeze the spring rolls?

    Yes, you can freeze them before frying. Place the assembled spring rolls on a baking sheet lined with parchment paper. Freeze for at least 2 hours, or until solid. Then, transfer them to a freezer bag. When ready to fry, thaw them slightly before frying as directed.