Crispy Vietnamese Fried Spring Rolls (Cha Gio)
Crispy Vietnamese Fried Spring Rolls (Cha Gio)
A Must-Try Vietnamese Delicacy! How to Make Authentic Cha Gio at Home
Hello everyone! Today, I’m excited to share a recipe for ‘Cha Gio,’ the quintessential Vietnamese fried spring roll, that captures the authentic flavors of Vietnam right in your own kitchen. You’ve likely tasted Cha Gio on trips to Vietnam; it’s a delightful dish made by wrapping seasoned ground pork, fresh shrimp, and crunchy vegetables in rice paper, then deep-frying them to golden perfection. The exterior is wonderfully crispy, while the filling offers a harmonious blend of savory goodness. Historically, Cha Gio evolved during Vietnam’s period of Chinese influence, adapting the concept of Chinese spring rolls by substituting wheat wrappers with rice paper for a unique local twist. Today, Cha Gio is one of the most beloved and popular dishes in Vietnam! Let’s get started on making this delicious treat together with my easy-to-follow tips.
Main Ingredients- 200g ground pork
- 5 plump shrimp
- Rice paper wrappers (approx. 10-12 sheets)
- 1/2 onion
- 1/3 carrot
- A small bunch of green onions (or scallions)
Seasonings & Condiments- 1 Tbsp minced garlic
- 2 Tbsp oyster sauce
- 2 Tbsp sugar
- 1 egg
- 1 pinch salt
- A dash of black pepper
- 1 Tbsp minced garlic
- 2 Tbsp oyster sauce
- 2 Tbsp sugar
- 1 egg
- 1 pinch salt
- A dash of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables for the filling. Finely mince the onion and carrot so the filling ingredients bind well together and don’t fall apart. Finely chop the green onions as well. (Tip: For extra convenience, you can use pre-shredded vegetable mixes intended for stir-fries or omelets!)
Step 2
Peel and devein the shrimp. Lightly press the shrimp with the back of your knife and then finely chop them. If you prefer a bit of texture, avoid mincing them too finely – aim for small, discernible pieces of shrimp. Feel free to add more than 5 shrimp if you love them!
Step 3
In a large bowl, combine the ground pork, chopped shrimp, minced onion, carrot, and green onions. Add the minced garlic (1 Tbsp), oyster sauce (2 Tbsp), sugar (2 Tbsp), egg (1), salt (1 pinch), and pepper (a dash). Mix everything thoroughly, kneading the ingredients until they become sticky and well combined. This stickiness is crucial for preventing the filling from bursting out during frying.
Step 4
Briefly dip each rice paper wrapper in warm water for about 5 seconds until it becomes pliable, but don’t soak it for too long or it will tear easily. Place a portion of the filling onto the softened wrapper. Fold in the sides, then roll it up tightly, just like making a sushi roll.
Step 5
To ensure the filling stays securely inside, try to position the final seam of the rice paper wrapper on the bottom when you roll it. This helps to prevent it from unraveling during the frying process.
Step 6
Heat a generous amount of oil in a pan over medium-high heat (around 170-180°C or 340-350°F). Carefully place the rolled cha gio into the hot oil. Since the rice paper can stick together, fry them in batches if necessary and gently stir or flip them periodically to ensure even cooking and a golden-brown crispiness. Fry for about 5-7 minutes, or until they are beautifully golden and crispy.
Step 7
Voila! Your homemade Cha Gio is ready – incredibly crispy on the outside and wonderfully moist and flavorful on the inside. They are like the most delicious, crispy fried dumplings you’ve ever had! For the ultimate authentic experience, serve them with Nuoc Cham, a Vietnamese dipping sauce that is both sweet and tangy. It’s the perfect accompaniment!
