Cha Gio (Vietnamese Fried Spring Rolls with Taro)
User Reviews
5.0
39 reviews
Excellent
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Prep Time
1 hr 30 mins
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Cook Time
30 mins
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Total Time
2 hrs
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Servings
50
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Calories
117 kcal
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Course
Appetizer
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Cuisine
Asian, Vietnamese
Cha Gio (Vietnamese Fried Spring Rolls with Taro)
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This recipe for Cha Gio (Vietnamese Fried Spring Rolls) features a delicious, savoury ground pork, veggie and taro root mixture wrapped up in thin wheat flour wrappers and deep fried to golden brown perfection.
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Ingredients
Filling:
- 160 g (1 ½ C) shredded carrot
- 160 g (2 C) shredded Napa cabbage
- 1 teaspoon coarse sea salt for extracting moisture from veggies
- 1 lb lean ground pork about 80/20 mixture of meat to fat
- 300 g (2 C) shredded taro about 2 baby taros, peeled
- 265 g (2 C) shredded jicama ½ small sized jicama, optional
- 40 g (1 pkg) mung bean vermicelli (bean thread) soaked, drained and cut into 1" long pieces
- 3 Wood ear mushrooms soaked, drained and julienned
Seasoning:
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper or white pepper
- 1 teaspoon granulated sugar
- 2 tablespoon Potato Starch or cornstarch
Wrappers:
- 1 pkg spring roll wrappers square size 15cm x 15 cm, or you can use homemade (link)
Cornstarch slurry:
- 1 teaspoon cornstarch
- 1-2 teaspoon water
For frying:
- 2-3 C high smoke-point vegetable oil for frying such as peanut, canola or grapeseed
Instructions
For key visual folding step-by-step photos, refer to body of the post.
Make the filling:
- In a colander, combine the shredded carrot and cabbage.
- Sprinkle coarse sea salt over the carrot and cabbage and massage it into the vegetables. Let it sit for 5 minutes.
- Squeeze the excess water from the carrot and cabbage and place into a large bowl.
- To the bowl, add in the ground pork, shredded taro and jicama, mung bean vermicelli thread that has been cut into 1" pieces, and julienned wood ear mushrooms. Give everything a mix.
- Add in the fish sauce, soy sauce, fine sea salt, black pepper, granulated sugar and potato starch. Mix well to incorporate the seasonings.
- Cover and store the filling in the fridge until ready to assemble.
Assemble:
- Peel the spring roll wrappers and place onto a plate covered with a damp paper towel. Set aside.
- In a small bowl, combine cornstarch and water and give it a stir. This will be the cornstarch slurry to seal the spring rolls. Set aside.
- Taking one wrapper, place it on a plate with a pointed side facing down facing you.
- Add about 1 heaped tablespoon of filling and add it about ⅓rd from the bottom.
- From the bottom, fold up the wrapper covering the filling and push back slightly to ensure there are no air pockets.
- Tightly roll it up almost halfway and tuck and fold in both ends of the wrapper into the centre. It should now look like an envelope.
- Dab a finger into the cornstarch slurry and dampen the seams ("triangle" at the top) and continue to roll to seal.
- Place the spring roll seam-side down on a large baking tray.
- Repeat with the remainder.
Fry:
- Add vegetable frying oil to a sauce pan or pot and heat to 350°F/177°C.
- Tip: Test the oil to see if it's hot enough by dipping a chopstick into the oil and if bubbles appear, it's ready.
- Add in the spring rolls (don't overcrowd the pot) and fry for 3-5 minutes until golden brown and crisp.
- Drain the fried spring rolls on paper towel.
- Serve immediately.
Nutrition Information
Show Details
Calories
117kcal
(6%)
Carbohydrates
2g
(1%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
7mg
(2%)
Sodium
154mg
(6%)
Potassium
70mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
548IU
(11%)
Vitamin C
2mg
(2%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 50Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 154mg | 6% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 548IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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