Vietnamese Spring Rolls
User Reviews
4.7
204 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
12 rolls
-
Calories
59 kcal
-
Course
Main Course
-
Cuisine
Vietnamese
Vietnamese Spring Rolls
Report
The best Vietnamese spring rolls (Cha Gio) recipe. These crispy fried Vietnamese rolls are crispy with ground pork filling and served with a dipping sauce.
Share:
Ingredients
- 1 oz (30g) mung bean noodles or cellophane noodles or glass noodles soaked in hot water for 30 minutes or until soft
- 6 oz (175g ground pork
- 2 oz. (60g) Shrimp minced
- 1 oz (30g) crab meat coarsely chopped, optional
- some shredded carrots
- 1 clove garlic minced
- 1 shallot minced
- 3 dashes ground black pepper
- 1 teaspoon fish sauce
- salt to taste
- 1 small egg lightly beaten (use only half)
- Vietnamese rice paper
- oil for deep frying
Instructions
- Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together (excluding the Vietnamese rice paper) to create a sticky filling.
- To roll the Vietnamese spring rolls (cha gio), place a piece of rice paper on a clean, damp kitchen towel. Dip your fingers in a bowl of warm water and run them over the entire rice paper to soften it. Place 1 heaping tablespoon of the filling onto the moist rice paper, fold the rice paper over the filling, tuck in the sides, and then roll to form a cylinder about 3 inches (7 cm) long.
- Heat oil over medium heat in a wok or large frying pan. Once the oil is hot, gently add a few rolls to the oil. Fry them slowly until they turn light brown. Remove from the oil and drain the excess by placing them on paper towels.
- Serve immediately with nuoc cham, or wrap the spring rolls in a fresh lettuce leaf with some aromatic herbs and dip them into the nuoc cham.
Notes
- Use the 8 1/2-inch round rice paper.
- Do not deep fry the cha gio on high heat because they splatter and most importantly, high heat causes the skin to bubble, break and burn.
- So patience is key, use medium to low heat during frying process.
- Cha Gio is also called Imperial Rolls in the United States, not to be confused with Summer Rolls.
Nutrition Information
Show Details
Serving
12rolls
Calories
59kcal
(3%)
Carbohydrates
3g
(1%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
32mg
(11%)
Sodium
78mg
(3%)
Potassium
76mg
(2%)
Fiber
0.1g
(0%)
Sugar
0.2g
(0%)
Vitamin A
23IU
(0%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Serving | 12rolls | |
| Calories | 59kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 32mg | 11% |
| Sodium | 78mg | 3% |
| Potassium | 76mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
204 reviews
Excellent
Other Recipes
You'll Also Love
