CHA GIO (VIETNAMESE FRIED SPRING ROLLS)
Fried Spring Rolls, known as Cha Gio, are an excellent appetizer in Vietnamese restaurants. It is likely that you’ve had these delicious snacks at a Vietnamese restaurant at some point in your life. It’s now possible to build these at home!
In Austin, Texas, while visiting friends, I had my first truly excellent cha gio experience. The food was fantastic. Grilled pork chops and crispy spring rolls were the perfect complement to my salad’s fresh greens.
That same night, I had my first taste of Vietnamese coffee, which was equally amazing. Obviously, that dinner was a major factor in my decision to devote so much time and effort to developing these recipes.
WHAT IS CHA GIO?
In order to make Cha Gio spring rolls, the filling is wrapped in clear rice paper (bánh tráng) and then fried. Pork, vegetables, wood ear mushrooms, and glass noodles are common ingredients in the filling. They’re frequently served with lettuce and herbs and a dipping sauce called nuoc cham.
Among the herbs we recommend are mint, Thai basil, and cilantro, but feel free to explore. The salty, fried cha gio and the fresh, crunchy herbs and lettuce truly complement each other when eaten this manner.
You can’t go wrong with nuoc cham’s salty, sweet, and sour flavor. On our Nuoc Cham recipe page, we explain how to make this Vietnamese dish. You can’t get much more yin-yang than this when it comes to Vietnamese cuisine.
Cut the cha gio into bite-sized pieces and toss them with a Vietnamese noodle salad dressed with nuoc cham for an additional way to serve them. I love this dish in the summer.
VIETNAMESE FRIED SPRING ROLLS VS. FRESH RICE PAPER ROLLS
Vietnamese fried spring rolls are known as cha gio, or cha gia. Goi cuon, which is also known as fresh uncooked rice paper, room-temperature items such cooked shrimp and herbs, may be familiar to you.
Even though goi cuon is often referred to as “summer rolls,” you can find our recipe for Vietnamese Shrimp Summer Rolls if you prefer that.
It’s crucial to notice, however, that both sorts of rolls have identical wrappers! We’re utilizing traditional Vietnamese dried rice paper wrappers (bánh tráng) instead of Chinese spring roll wrappers to manufacture our cha gio.
These rolls are produced using rice flour, although some manufacturers use tapioca starch as an additional ingredient. They’re a breeze to deal with, even for newbies. Cornstarch or eggs are not required for sealing.
- 50 g of dried mung bean noodles
- 20 dried rice paper wrappers or bánh tráng
- 450g of ground pork
- 3 teaspoons of sugar
- 2 medium carrots, grated
- 1 clove of minced garlic
- 1 teaspoon of grated ginger
- 1 egg white
- 1 cup of warm water
- 1 tablespoon of fish sauce
- 1 tablespoon of vegetable oil
- 1/3 cup of finely chopped rehydrated wood ear mushrooms
- 1/4 cup of finely chopped shallots
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground white pepper
- canola or vegetable oil
- Fresh cilantro, green leaf lettuce, Thai basil, and mint
- Nuoc cham dipping sauce
- For 30 minutes, soak the dried mung bean noodles completely in warm water. Drain thoroughly and cut into 14-inch pieces.
- Gather all of the ingredients in a big basin and mix them together thoroughly. Continue mixing until the ingredients are well-combined.
WRAP THE SPRING ROLLS:
- The remaining 2 teaspoons of sugar can be dissolved in 1 cup of warm water in a big, shallow basin or deep dish. Spring rolls can be made without sugar. However, it does help them color when frying.
- Using a rice paper wrapper, submerge it in the sugar water for about five to ten seconds, making sure it is completely submerged. Take it out of the water. However, it will soften very rapidly and become more malleable.
- On one side of the wrapper, arrange about 40 grams of filling in a log shape. Take a spring roll and begin rolling it forward one full revolution after folding the wrapper over the filling tightly (no air bubbles!). To eliminate air bubbles, lightly press down on both ends of the filling to flatten the rice paper.
- In order to make a spring roll, fold one of the wrappers toward the center. Repeat on the other side. To avoid air pockets, roll the spring roll forward while tucking in the front. If you try to remove the rice paper wrapper, it will stick to you. Sealing it does not necessitate the use of any additional materials. Use a clean, dry kitchen towel or parchment paper to line a plate or a sheet pan and place the rolls on it.
- The spring rolls should be refrigerated for at least an hour after they’ve been wrapped so they can dry out and harden. Performing this procedure before frying can help reduce bubbles that may form on the wrapper (though bubbling is normal). Remove them from the fridge 15 minutes prior to frying.
DOUBLE-FRY THE SPRING ROLLS:
- 3 cups of canola or vegetable oil, heated to 335°F/170°C in a medium saucepan (the oil level should be a little over halfway up the sides). Small batches of about three spring rolls at a time should be fried at one time. Immediately after being placed in the oil, keep them apart since the skins will be sticky until a crust forms. Each batch should be cooked for 5 to 6 minutes, or until golden brown. When frying in tiny batches, it is easier to keep the food from sticking.)
- A metal slotted spoon can be used to extract them from the oil. Continue frying after draining on a rack. Make little modifications to your heating system on a regular basis to ensure that your oil stays at the right temperature.
- Refry the spring rolls (yep, they need to be fried twice) for 1 12, to 2 minutes at 350°F/175°C when ready to serve for a crispy exterior. You need to double-fry everything! Nuoc cham and dipping sauces such as Thai basil, mint, and cilantro can be served alongside the salad.