cha gio's (fried vietnamese spring rolls)

Name: Cha Gio's (fried Vietnamese spring rolls)
Yield: 24
Cuisine: Asian
Ingredients: ## FOR ROLLS (CHA GIO'S); 1 pound(s) ground pork; 6 ounce(s) canned crabmeat, flaked; 1/2 pound(s) shrimp, peeled, deveined and minced; 2-3` - carrots, grated; 1 bunch(es) of shallots or green onions; 1 1/2 teaspoon(s) garlic, minced; 6 ounce(s) glass noodles; 5 tablespoon(s) fish sauce; 2 tablespoon(s) black pepper; 2 teaspoon(s) sugar (i use organic); 1 teaspoon(s) salt; 1-2 package(s) spring roll wrappers (rice, round); 1-2 - heads of butter leaf lettuce; 1 - english cucumber, sliced thinly with a potato peeler; ## DIPPING SAUCE (NOUC CHAM); 6 tablespoon(s) fresh lime juice (or lemon juice); 3 tablespoon(s) fish sauce; 1/4 cup(s) sugar; 1/2 cup(s) water; 1 clove(s) garlic (more is ok); 1 teaspoon(s) red chili pepper flakes

(1 RATING)

82 Pinches 1 Photo

Lori Rowley-Sipple

Anchorage, AK

Updated on Dec 31, 2011

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.

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yield 24 serving(s)

Ingredients

FOR ROLLS (CHA GIO'S)
1 pound ground pork
6 ounces canned crabmeat, flaked
1/2 pound shrimp, peeled, deveined and minced
2-3` - carrots, grated
1 bunch of shallots or green onions
1 1/2 teaspoons garlic, minced
6 ounces glass noodles
5 tablespoons fish sauce
2 tablespoons black pepper
2 teaspoons sugar (i use organic)
1 teaspoon salt
1-2 package spring roll wrappers (rice, round)
1-2 - heads of butter leaf lettuce
1 - english cucumber, sliced thinly with a potato peeler
DIPPING SAUCE (NOUC CHAM)
6 tablespoons fresh lime juice (or lemon juice)
3 tablespoons fish sauce
1/4 cup sugar
1/2 cup water
1 clove garlic (more is ok)
1 teaspoon red chili pepper flakes

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

Step 1

Soak glass noodles in hot water to soften (about 20 minutes). Cut into 2 inch pieces before mixing with the rest.

Step 2

Mix all other ingredients together in a large bowl.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 9

Mix together all the ingredients for the dipping sauce in a small bowl.
Step 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!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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