Cha Gio (Vietnamese Fried Spring Rolls)

Ingredients

• 50 g dried mung bean noodles (1 package; soaked and cut into 1/4 inch pieces)
• 1 lb ground pork (70-80% lean)
• 2 medium carrots (grated, about 190g)
• 0.333 cup rehydrated wood ear mushrooms (finely chopped)
• 0.25 cup shallots (finely chopped)
• 1 clove garlic (minced)
• 1 tsp ginger (grated)
• 1 egg white
• 1 tbsp fish sauce
• 1 tbsp vegetable oil (for the filling)
• 0.5 tsp salt
• 0.25 tsp ground white pepper
• 3 tsp sugar (divided; 1 tsp for filling, 2 tsp for soaking water)
• 1 cup warm water (for soaking rice wrappers)
• 20 dried rice paper wrappers (bánh tráng)
• 3 cup canola or vegetable oil (for frying)
• Fresh green leaf lettuce, cilantro, Thai basil, and mint (for serving)
• Nuoc cham dipping sauce (for serving)

Steps

1. 1

   Soak the dried mung bean noodles in warm water, submerging them completely, for 30 minutes.

2. 2

   Drain the noodles thoroughly and cut them into 1/4 inch pieces.

3. 3

   In a large bowl, combine the cut noodles, ground pork, grated carrot, chopped wood ear mushrooms, shallots, garlic, ginger, egg white, fish sauce, 1 tablespoon vegetable oil, salt, white pepper, and 1 teaspoon of the sugar.

4. 4

   Mix the filling ingredients until everything is uniformly combined.

5. 5

   In a large, shallow bowl or deep plate, dissolve the remaining 2 teaspoons of sugar in 1 cup of warm water. This sugar water helps the rice paper brown during frying.

6. 6

   To wrap each roll, place a rice paper wrapper into the sugar water for about 5-10 seconds, making sure it is completely submerged. Remove it from the water while it is still firm; it will soften quickly.

7. 7

   Place about 40g of filling in a log shape on one side of the wrapper. Begin tightly folding the wrapper over the filling, ensuring there are no air bubbles, and roll the spring roll forward one complete revolution.

8. 8

   Lightly press down on each end of the filling to flatten the rice paper and push the filling together to eliminate any air bubbles.

9. 9

   Fold one side of the wrapper towards the middle of the spring roll, then repeat with the other side. Roll the spring roll forward while tucking in the front to prevent air pockets. The rice paper will stick to itself to seal.

10. 10

    Place the wrapped rolls on a plate or sheet pan lined with a clean, dry kitchen towel or parchment paper.

11. 11

    Transfer the spring rolls to the refrigerator and chill for at least 1 hour. This drying step helps minimize wrapper bubbling during frying. Remove them from the refrigerator 15 minutes before frying.

12. 12

    Heat about 3 cups of oil in a medium pot to 335°F (170°C). The oil level should be a little over halfway up the sides.

13. 13

    Fry the spring rolls in small batches of about three at a time. Ensure they do not touch immediately after being placed in the oil, as the skins are sticky until a crust forms.

14. 14

    Cook each batch for 5 to 6 minutes, or until light golden brown. Use a metal slotted spoon to remove them and drain on a rack.

15. 15

    When ready to serve, increase the oil temperature to 350°F (175°C). Refry the spring rolls for 1.5 to 2 minutes until they are very crispy and golden.

16. 16

    Serve immediately with fresh lettuce, cilantro, Thai basil, mint, and nuoc cham for dipping.

Notes

Recipe makes 20 spring rolls (2 per serving). Each roll should have about 40g of filling. Chilling for at least 1 hour is crucial to help the wrappers dry out and firm up, which prevents excessive bubbling. Double-frying is essential for maximum crispiness.

Nutrition per serving

• appetizer
• Vietnamese
• fried
• pork
• spring rolls
• party food
• authentic