Vietnamese Spring Rolls (Cha Gio)

Total Time
33mins
Prep 25 mins
Cook 8 mins

These tiny spring rolls are deep fried until crisp and brown or, if you prefer, cook them by steaming for 10 minutes. Either method produces delightful hors d’oeuvres.

Ingredients Nutrition

Directions

  1. Soak mushrooms and cellophane noodles (in a separate bowl) in warm water for 30 minutes.
  2. MAKE DIPPING SAUCE: Combine all ingredients in a bowl, add 3 Tablespoons water and refrigerate. If you like it hot add 4-5 paper-thin rings of fresh habanero or scotch bonnet chili to the sauce.
  3. MAKE THE FILLING: Drain mushrooms and noodles thoroughly. Chop mushrooms finely and cut noodles into 1 inch lengths. In a bowl combine with the pork, garlic, onion, carrot, eggs, salt and pepper.
  4. Brush rice paper rounds generously with water to soften. Cut in quarters with scissors. Place 1 teaspoon filling on curved end of each quarter. Fold curved edge over fill, fold in sides and continue rolling, sealing the finished roll with more water, if necessary. Repeat until all the filling has been used.
  5. Heat oil in wok or large fry pan to 375°F Fry rolls a few at a time until crisp, about 6 to 8 minutes. Drain on paper towel and serve with sauce for dipping.
  6. The cooked rolls may be frozen. Re-heat frozen rolls in a 400°F oven for 20 minutes before serving.
  7. Welcome to Our World.
Most Helpful

3 5

The filling needs more seasoning for me -- maybe some soy sauce or sugar? Also make sure that you don't put too much filling so you have a nice shape to your roll

5 5

Outstanding! Everyone loved these, even the vegetable haters! The kids didn't like the dipping sauce, but the adults loved it. Having guessed that the kids might not like the sauce, I also served sweet & sour dipping sauce. The kids were happy that there were leftovers for after school snacks.