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Cha Gio (Vietnamese Fried Spring Rolls)

Crispy Cha Gio (Vietnamese Fried Spring Rolls) You'll Love

Try these crispy Cha Gio, a delightful Vietnamese fried spring roll perfect for busy weeknights and entertaining.
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 spring rolls
Course: Appetizers
Cuisine: Vietnamese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 10 sheets Rice Paper Wrappers Soak until soft and pliable.
  • 1 lb Ground Chicken Can substitute with ground pork, shrimp, or tofu.
  • 1 cup Carrot Finely shredded.
  • 1 cup Glass Noodles Soaked and chopped.
  • 1 cup Dried Wood Ear Mushrooms Chopped, can use other mushrooms if unavailable.
  • 1 medium Onion Finely chopped.
  • 2 cloves Garlic Mince for inclusion in the filling.
  • 1 tbsp Brown Sugar To balance savory flavors.
  • 2 tbsp Fish Sauce Can substitute with soy sauce for vegetarian.
Dipping Sauce
  • 1 cup Nước Chấm Sauce Essential for dipping.

Equipment

  • Large mixing bowl
  • shallow dish
  • Deep frying pan
  • kitchen thermometer
  • paper towels

Method
 

Preparation
  1. In a large mixing bowl, combine ground chicken, shredded carrot, chopped glass noodles, finely chopped wood ear mushrooms, minced onion, and garlic. Add brown sugar, fish sauce, salt, and pepper to taste. Mix thoroughly and set aside for about 10 minutes.
  2. Fill a shallow dish with warm water and soak a rice paper wrapper for about 20-30 seconds until soft and pliable. Lay flat on a clean surface.
  3. Place 1-2 tablespoons of the prepared filling on the lower third of the rice paper wrapper. Fold the bottom over the filling, tuck the sides towards the center, and roll tightly. Repeat until all filling is used.
  4. In a deep frying pan, heat vegetable oil over medium heat until it reaches about 170°C (340°F). Fry the spring rolls for 6-7 minutes until lightly golden and crispy.
  5. Increase the oil temperature to 180°C (350°F) and fry the spring rolls in small batches for an additional 2-3 minutes for extra crispiness.
  6. Drain fried spring rolls on paper towels to absorb excess oil. Serve hot with fresh lettuce leaves, herbs, and Nước Chấm sauce.

Nutrition

Serving: 1spring rollCalories: 150kcalCarbohydrates: 10gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Keep wrappers moist with a damp cloth while assembling. Fry in batches for best results. Reheat in the oven to restore crunch.

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