Crispy Vietnamese Spring Rolls (Cha Gio)
These are some of the best crispy spring rolls you will ever have. Crispy Vietnamese style dipped in a sweet fish sauce.
Ingredients
- 1 lb ground pork
- 100 g dried vermicelli noodles
- 50 g dried wood ear or black fungus mushrooms
- 1 carrot (grated)
- 1 small yellow onion
- 4 cloves garlic
- 1 tbsp chicken boullion powder
- 2 tbsp fish sauce
- ½ tbsp sugar
- 1 tsp white pepper
- 1 large egg
- 1 pack rice paper
Sauce ingredients
- 1 tbsp sugar
- 2 tbsp hot water
- 1 tbsp fish sauce
- 1 clove chopped garlic
Serving
- lettuce leaves
- Thai basil
Instructions
Filling
- Rehydrate your vermicelli noodles and wood ear mushrooms by submerging them in hot water.100 g dried vermicelli noodles, 50 g dried wood ear or black fungus mushrooms
- The vermicelli noodles will take 5 minutes while the wood ear mushrooms will take 15 minutes.
- Once rehydrated strain and chop them up into smaller pieces.
- Add them into a bowl along with your ground pork.1 lb ground pork
- Chop your onions and garlic, then grate 1 carrot and add them into the bowl as well.1 carrot, 1 small yellow onion, 4 cloves garlic
- Season with chicken boullion, fish sauce, sugar, white pepper, and an egg. Mix well.1 tbsp chicken boullion powder, 2 tbsp fish sauce, ½ tbsp sugar, 1 tsp white pepper, 1 large egg
Wrapping
- Take your rice paper and soak in warm water for 5 seconds. Place it on your cutting board.1 pack rice paper
- Add 2-3 tbsp of your filling in the center of your rice paper.
- Pull the back of the rice paper and place on top of the filling while pulling it back to create a log-like shape.
- Fold the two edges over the filling so that you are left with a rectangular like shape.
- Roll everything forward while keeping the filling tight like a burrito.
- You should be left with a nice long spring roll like this. Place on parchment paper while you roll the rest. (makes 10-12)
Frying
- Warm up a pot of oil up to 350F. Fry for 6-8 minutes.
Sauce
- Mix together all the sauce ingredients in a bowl.1 tbsp sugar, 2 tbsp hot water, 1 tbsp fish sauce, 1 clove chopped garlic
Serving
- Serve spring rolls with fresh lettuce and Thai basil and enjoy.Thai basil, lettuce leaves
