Authentic Vietnamese Crispy Spring Rolls (Cha Gio) Recipe

Ingredients

  • 1 lb ground pork
  • 1 cup dried wood ear mushrooms
  • 1 cup glass noodles
  • 1 medium carrot, grated
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • 1 egg
  • 30 square rice paper wrappers (8.5 inch size)
  • Vegetable oil, for frying

Steps and instructions

  1. Soak the dried wood ear mushrooms and glass noodles in warm water for 30 minutes, or until soft.
  2. Drain the mushrooms and noodles thoroughly, then chop finely.
  3. In a large bowl, combine the ground pork, chopped mushrooms and noodles, grated carrot, chopped onion, minced garlic, ground black pepper, fish sauce, sugar, and egg. Mix well to combine.
  4. Take one rice paper wrapper and place a small amount of the pork mixture onto the lower third of the wrapper. Fold the bottom edge over the mixture, then fold in the sides and roll tightly. Repeat with the remaining wrappers and filling.
  5. Heat the vegetable oil in a deep pan over medium heat. Once the oil is hot, fry the spring rolls in batches until golden brown and crispy, turning occasionally for even cooking. This should take about 5-7 minutes per batch.
  6. Remove the spring rolls from the oil using a slotted spoon and drain on kitchen paper. Serve hot with dipping sauce of choice.

Tools for making

  • Mixing Bowl - A large bowl to combine the ingredients.
  • Chopping Board - A surface to chop the onions, garlic, and mushrooms.
  • Knife - A sharp knife for chopping and mincing ingredients.
  • Grater - To grate the carrot.
  • Deep Pan - A pan for frying the spring rolls.
  • Slotted Spoon - To remove the spring rolls from the oil.
  • Kitchen Paper - To drain the fried spring rolls.
  • Warm Water - For soaking the mushrooms and noodles.

Recipe variations

  • Use ground chicken or shrimp instead of ground pork for a different protein option.
  • Add diced water chestnuts for an extra crunch.
  • Replace the rice paper wrappers with spring roll pastry sheets for a thicker and crispier crust.
  • Try using different dipping sauces such as sweet chili sauce, peanut sauce, or hoisin sauce.
  • Add shredded cabbage or bean sprouts to the filling for added texture and flavor.
  • For a vegetarian or vegan option, substitute the meat with tofu or tempeh and use vegetable-based dipping sauces.
  • Experiment with different herbs and spices such as cilantro, Thai basil, or lemongrass to enhance the flavors.
  • Include shredded or julienned vegetables like bell peppers, zucchini, or mushrooms for additional variety.
  • For a gluten-free version, use gluten-free soy sauce or tamari and ensure the rice paper wrappers are made from 100% rice flour.

Recipe overview

This recipe page provides a step-by-step guide on how to make Cha Gio, a traditional Vietnamese dish also known as Vietnamese Spring Rolls. Made with ground pork, wood ear mushrooms, glass noodles, and a mix of vegetables, all wrapped up in delicate rice paper and deep-fried to golden perfection, these spring rolls are a delightful mix of textures and flavors. They make an excellent appetizer or side dish and are sure to impress at your next family gathering or dinner party. This recipe will take you through the process of preparing the filling, wrapping the rolls, and frying them to crispy perfection. Enjoy them piping hot for the best experience!

Common questions

  1. Can I use ground chicken instead of ground pork? Yes, you can substitute ground pork with ground chicken if you prefer. The taste and texture will be slightly different, but it will still be delicious.
  2. Can I bake these instead of frying? While traditionally Cha Gio is fried, you can try baking them for a healthier option. Preheat your oven to 400°F (200°C) and place the spring rolls on a baking sheet. Brush them with oil and bake for about 20-25 minutes, or until crispy and golden.
  3. What dipping sauces can I serve with Cha Gio? There are several popular dipping sauces that pair well with Cha Gio, such as sweet chili sauce, fish sauce dipping sauce, or hoisin peanut sauce. You can choose your favorite or serve a variety for your guests to enjoy.
  4. Can I make the filling in advance? Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours before assembling and frying the spring rolls.
  5. Can I freeze the spring rolls? Yes, you can freeze the uncooked spring rolls for later use. Place them on a baking sheet lined with parchment paper, making sure they don't touch each other. Freeze until firm, then transfer to a freezer bag. They can be stored in the freezer for up to 2 months. When ready to cook, fry them directly from frozen, adding a couple of extra minutes to the cooking time.

Serving dishes and utensils

Origin stories

Cha Gio, also known as Vietnamese spring rolls, has a long-standing presence in Vietnamese cuisine. This traditional dish, often served during special occasions, speaks volumes about the rich culinary heritage of the country. The filling, packed with a medley of ingredients, is thought to symbolize the variety of experiences in life. The golden exterior of the fried rolls is thought to represent the golden color of the bountiful harvest, a nod to the agricultural roots of Vietnamese society. In many ways, Cha Gio is not just a dish, but a celebration of the cultural and agricultural richness of Vietnam.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.