Cha Gio (Fried Spring Rolls)
Chả giò
Crispy rolls filled with pork, shrimp, glass noodles, and mushrooms, wrapped in lettuce with herbs.
Serves 6
Prep 45 min
Cook 20 min
Ingredients
- 1/2 lb ground pork
- 1/4 lb shrimp, minced
- 2 oz glass noodles, soaked and chopped
- 1/2 cup wood ear or shiitake mushrooms, chopped
- 1 carrot, grated
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1/2 teaspoon black pepper
- 20 rice paper wrappers
- 3 cups vegetable oil for frying
- Lettuce and mint, to serve
- 1/2 cup nuoc cham, to dip
Steps
Step 1. Mix the pork, shrimp, noodles, mushrooms, carrot, garlic, fish sauce, and pepper.
Step 2. Dip a wrapper in warm water for 3 seconds. Place 2 tablespoons of filling near the edge, fold in the sides, and roll up tightly. Repeat.
Step 3. Heat the oil to 340°F. Fry the rolls in batches for 8 to 10 minutes, turning, until deep golden and cooked through (160°F in the center).
Step 4. Drain on a rack. Wrap in lettuce with mint and dip in the nuoc cham.
Where this recipe comes from
Yoribang Vietnamese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Vietnamese dishes. Fish sauce, rice noodles, rice paper, and fresh herbs like mint, cilantro, and Thai basil are sold at Asian grocery stores. Vietnamese cooking balances sweet, salty, sour, and spicy, so taste your sauces and adjust.