Cha Gio are beloved Vietnamese fried spring rolls that offer a perfect balance of crispy texture and savory flavor. The filling combines ground pork, fresh crab meat, and wood ear mushrooms for a complex, umami-rich bite. Wrapped in delicate rice paper and fried until golden brown, these rolls are a staple at Vietnamese celebrations and family gatherings. They pair beautifully with a tangy fish sauce dipping sauce (nuoc cham) to cut through the richness. While traditional recipes use pork and seafood, the technique is adaptable. This recipe yields a generous batch, making it ideal for potlucks, parties, or a hearty appetizer spread. The satisfying crunch and aromatic spices make them an unforgettable starter that complements any main course.
Cha Gio (Spring Rolls
Description
Cha Gio are beloved Vietnamese fried spring rolls that offer a perfect balance of crispy texture and savory flavor. The filling combines ground pork, fresh crab meat, and wood ear mushrooms for a complex, umami-rich bite. Wrapped in delicate rice paper and fried until golden brown, these rolls are a staple at Vietnamese celebrations and family gatherings. They pair beautifully with a tangy fish sauce dipping sauce (nuoc cham) to cut through the richness. While traditional recipes use pork and seafood, the technique is adaptable. This recipe yields a generous batch, making it ideal for potlucks, parties, or a hearty appetizer spread. The satisfying crunch and aromatic spices make them an unforgettable starter that complements any main course.Ingredients
Directions
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Soak cellophane noodles in warm water for 20 minutes until soft, then drain and chop into small pieces.
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Soak dried wood ear mushrooms in warm water for 30 minutes until softened, then squeeze out excess water and finely chop.
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In a large mixing bowl, combine ground pork, chopped cellophane noodles, chopped wood ear mushrooms, finely chopped onion, minced garlic, and chopped shallots.
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Add flaked crab meat, fish sauce, sugar, and freshly ground black pepper to the pork mixture. Mix thoroughly until well combined and slightly sticky.
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Prepare a large bowl of warm water and a damp kitchen towel. Keep the dried rice paper sheets in their packaging until ready to use.
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Take one sheet of rice paper and quickly dip it into the warm water for a second to moisten it, then lay it flat on a clean surface.
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Allow the rice paper to sit for about 30 seconds until it becomes pliable and transparent but still firm enough to handle.
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Place a tablespoon of the filling mixture near the bottom third of the rice paper sheet.
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Fold the bottom edge of the rice paper up over the filling, then fold in the left and right sides towards the center.
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Tightly roll the sheet upwards from the bottom, tucking the filling securely inside to form a tight cylinder.
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Repeat the process with the remaining filling and rice paper sheets, placing finished rolls on a tray lined with parchment paper.
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Heat peanut oil in a large deep pot or fryer to 350&# 194;°F (175ðC).
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Carefully lower the spring rolls into the hot oil in batches, ensuring they do not overcrowd the pot.
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Fry for 5 to 7 minutes, turning occasionally, until the rolls are golden brown and crispy on all sides.
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Remove the fried spring rolls with a slotted spoon and drain on paper towels to remove excess oil.
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Serve warm alongside a dipping sauce of your choice, such as nuoc cham or hoisin sauce.
Nutrition Facts
Servings 80
- Amount Per Serving
- Calories 67.5kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.6g3%
- Cholesterol 10.5mg4%
- Sodium 282.0mg12%
- Total Carbohydrate 8.2g3%
- Dietary Fiber 0.6g3%
- Sugars 0.2g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
