Cha Gio Vietnamese Spring Rolls (Printable)
Golden crispy rolls filled with seasoned pork, shrimp, and vegetables, served with fresh herbs and tangy dipping sauce.
# 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, mushrooms, garlic, shallots, egg, fish sauce, pepper, sugar, and salt in a large bowl. Mix thoroughly until all ingredients are evenly distributed.
02 - Fill a shallow dish with warm water. Briefly dip one rice paper sheet for 3 seconds, then transfer to a damp towel. The paper should become pliable but not overly soft.
03 - Place 1 heaping tablespoon of filling on the lower third of the rice paper. Fold bottom edge over filling, fold in sides tightly, then roll upward to seal completely. Repeat with remaining ingredients.
04 - Pour vegetable oil into a deep skillet or wok. Heat to 340°F, maintaining steady temperature throughout frying.
05 - Fry spring rolls in batches, cooking 5–7 minutes while turning occasionally. Remove when golden brown and crisp. Drain on paper towels.
06 - Serve hot immediately. Wrap each spring roll in lettuce leaves with fresh herbs, then dip into Nuoc Cham sauce.
# Expert Tips:
01 -
- The contrast between that shattering crisp exterior and the tender, savory filling inside is absolutely magical
- These spring rolls freeze beautifully before frying, so you can always have homemade appetizers ready for unexpected guests
02 -
- Double frying makes all the difference, fry once, let cool for five minutes, then fry again for ultimate crunch
- The rice paper will continue to soften as you work, so keep the unused ones covered and work quickly but carefully
03 -
- Mix the filling ahead of time and let it rest in the refrigerator for at least an hour, this allows the flavors to meld and makes rolling easier
- Keep your hands slightly damp while working with rice paper to prevent sticking, and wipe them dry between each roll