Real Recipes From Real Home Cooks ®

cha gio's (fried vietnamese spring rolls)

★★★★★ 1
a recipe by
Lori Rowley-Sipple
Anchorage, AK

This food was introduced to me by a dear old friends Mom who was from Vietnam. It takes time to make them...but it is SO worth it.

★★★★★ 1
serves 24

Ingredients For cha gio's (fried vietnamese spring rolls)

  • 1 lb
    ground pork
  • 6 oz
    canned crabmeat, flaked
  • 1/2 lb
    shrimp, peeled, deveined and minced
  • 2-3`
    carrots, grated
  • 1 bunch
    of shallots or green onions
  • 1 1/2 tsp
    garlic, minced
  • 6 oz
    glass noodles
  • 5 Tbsp
    fish sauce
  • 2 Tbsp
    black pepper
  • 2 tsp
    sugar (i use organic)
  • 1 tsp
  • 1-2 pkg
    spring roll wrappers (rice, round)
  • 1-2
    heads of butter leaf lettuce
  • 1
    english cucumber, sliced thinly with a potato peeler
  • 6 Tbsp
    fresh lime juice (or lemon juice)
  • 3 Tbsp
    fish sauce
  • 1/4 c
  • 1/2 c
  • 1 clove
    garlic (more is ok)
  • 1 tsp
    red chili pepper flakes

How To Make cha gio's (fried vietnamese spring rolls)

  • 1
    Soak glass noodles in hot water to soften (about 20 minutes). Cut into 2 inch pieces before mixing with the rest.
  • 2
    Mix all other ingredients together in a large bowl.
  • 3
    Taking one spring roll wrapper at a time, put it in a pie dish filled with warm to hot water. Let it set until it is flexible enough to handle.
  • 4
    Place the softened wrapper on a flat surface, and place 2-3 tablespoons of filling about 1 1/2 inch from the bottom edge.
  • 5
    Bring the bottom flap of wrapper up and over the filling tightly, then fold in each side, and finish by rolling it to the end.
  • 6
    Place the roll on a plate sprayed with canola oil, and make sure the rolls do not touch until you have been able to spray them with canola oil as well. This is important because the rice wrapper is VERY sticky when they touch one another.
  • 7
    In a large skillet over medium-high heat, cover the bottom of the skillet with canola oil. Making sure to not crowd the pan, place the rolls in the oil SEAM SIDE DOWN.
  • 8
    If the oil is splattering turn the heat down. Let the rolls cook for 4-5 minutes or until they are brown on each side and drain on parchment paper. DO NOT USE PAPER TOWELS, the rolls will stick badly to it.
  • 9
    Mix together all the ingredients for the dipping sauce in a small bowl.
  • 10
    To eat: Take a lettuce leaf and place a strip of cucumber on the lettuce, on top of the cucumber place the Cha Gio. Dip in the Nouc Cham..and ENJOY!

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