Crispy Golden Cha Gio (Printable)
Golden crispy rolls with seasoned pork, shrimp, and fresh vegetables
# What You'll Need:
→ Filling
01 - 8 oz ground pork
02 - 3.5 oz raw shrimp, peeled, deveined, and finely chopped
03 - 1.75 oz dried vermicelli noodles, soaked and chopped
04 - 1.75 oz carrot, grated
05 - 1.75 oz taro or jicama, peeled and grated
06 - 1 oz wood ear mushrooms, soaked and finely chopped
07 - 2 garlic cloves, minced
08 - 2 shallots, finely chopped
09 - 1 large egg
10 - 1 tbsp fish sauce
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp sugar
13 - 1/2 tsp salt
→ Wrapping
14 - 20 rice paper sheets (6 inch diameter)
15 - warm water for softening rice paper
→ For Frying
16 - 3 cups vegetable oil for deep frying
→ Serving
17 - leaf lettuce, fresh mint, Thai basil, cilantro
18 - Nuoc Cham dipping sauce
# How-To Steps:
01 - Combine ground pork, chopped shrimp, soaked noodles, carrot, taro or jicama, mushrooms, garlic, shallots, egg, fish sauce, pepper, sugar, and salt in a large bowl. Mix until all ingredients are evenly distributed.
02 - Fill a shallow dish with warm water. Dip one rice paper sheet into the water for approximately 3 seconds, then remove and place on a clean, damp towel.
03 - Place about 1 heaping tablespoon of filling onto the lower third of the rice paper. Fold the bottom edge over the filling, fold in both sides toward the center, then roll tightly away from you to seal. Repeat with remaining filling and rice paper sheets.
04 - Pour vegetable oil into a deep skillet or wok and heat to 340°F.
05 - Fry spring rolls in batches for 5 to 7 minutes, turning occasionally, until golden brown and crispy throughout. Remove using a slotted spoon and drain on paper towels.
06 - Serve immediately while hot. Wrap each spring roll in lettuce leaves with fresh herbs and dip into Nuoc Cham sauce.
# Expert Advice:
01 -
- The contrast between that shattering crisp exterior and the tender, fragrant filling inside is absolutely addictive
- Once you master the rolling technique, you will want to make these for every party and potluck
02 -
- Overstuffing the wrappers is the most common mistake, leaving them prone to tearing during frying
- Double frying, letting the rolls cool between fries, is the secret to restaurant style crunch that lasts
03 -
- Place uncooked rolls on a damp towel and cover with another damp towel to prevent drying out before frying
- Use a kitchen spider or slotted spoon to gently flip the rolls without piercing the crispy skin