VIETNAMESE SPRING ROLLS
The best Vietnamese spring rolls (Cha Gio) recipe. These crispy fried Vietnamese rolls are crispy with ground pork filling and served with a dipping sauce.
Author: Rasamalaysia/Photo credit to rasamalaysia.com
Ingredients
- 1 oz. (28 g) mung bean noodles or cellophane noodles or glass noodles , soaked in hot water for 30 minutes or until soft
- 6 oz. (170 g) ground pork
- 2 oz. (56 g) shrimp, minced
- 1 oz. (28 g) crab meat, coarsely chopped, optional
- some shredded carrots
- 1 clove garlic, minced
- 1 shallot, minced
- 3 dashes ground black pepper
- 1 teaspoon fish sauce
- salt to taste
- 1 small egg, lightly beaten (use only half)
- Vietnamese rice paper
- oil, for deep frying
Instructions
- Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together (except Vietnamese rice paper) to form a sticky filling.
- To roll the Vietnamese spring rolls (cha gio), place a piece of the rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. Place 1 heaping tablespoon of the filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cyclinder about 3 inches long.
- Heat oil over medium heat in a wok or a large frying pan. When the oil is heated, gently put in a few rolls in the oil. Fry them slowly until they turn light brown. Dish out and drain the excess oil by lining them over some paper towels.
- Serve immediately with nuoc cham or roll it up with a fresh lettuce leaf and some aromatic herbs and then dip into the nuco cham.
