Cha Gio Vietnamese Spring Rolls (Print Version)
Crispy golden rolls filled with seasoned pork, shrimp, and vegetables, wrapped in rice paper and fried until perfectly crunchy.
# What You Need:
→ Filling
01 - 8 oz ground pork
02 - 3.5 oz raw shrimp, peeled, deveined, and finely chopped
03 - 1.75 oz dried vermicelli noodles, soaked and chopped
04 - 1.75 oz carrot, grated
05 - 1.75 oz taro or jicama, peeled and grated
06 - 1 oz wood ear mushrooms, soaked and finely chopped
07 - 2 garlic cloves, minced
08 - 2 shallots, finely chopped
09 - 1 large egg
10 - 1 tbsp fish sauce
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp sugar
13 - 1/2 tsp salt
→ Wrapping
14 - 20 rice paper sheets (6 inch diameter)
15 - Warm water for softening rice paper
→ For Frying
16 - 3 cups vegetable oil for deep frying
→ Serving
17 - Leaf lettuce, fresh mint, Thai basil, cilantro
18 - Nuoc Cham dipping sauce
# How to Make It:
01 - Combine ground pork, chopped shrimp, soaked noodles, carrot, taro, mushrooms, garlic, shallots, egg, fish sauce, pepper, sugar, and salt in a large bowl. Mix until well combined.
02 - Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 3 seconds, then remove and place on a damp towel.
03 - Spoon about 1 heaping tablespoon of filling onto the lower third of the rice paper. Fold the bottom edge over the filling, tuck in the sides, and roll tightly to seal. Repeat with remaining filling and rice paper sheets.
04 - Heat vegetable oil in a deep skillet or wok to 340°F.
05 - Fry spring rolls in batches for 5–7 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
06 - Serve hot, wrapped in lettuce leaves with herbs, and dip in Nuoc Cham sauce.
# Expert Hints:
01 -
- The combination of pork and shrimp creates a depth of flavor that makes these spring rolls irresistible
- They freeze beautifully, so you can make a big batch and fry them fresh whenever cravings strike
02 -
- Wet your hands before handling rice paper to prevent sticking to your fingers
- Do not overcrowd the pan while frying or the oil temperature will drop and the rolls will become greasy
03 -
- Double frying creates the ultra crispy texture that makes these spring rolls truly special
- Let the filling rest for 15 minutes before wrapping to allow flavors to meld together