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Vietnamese Fried Spring Rolls - Cha Gio
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Vietnamese Fried Spring Rolls | Chả Giò

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By: Cindy Lam Lorimer
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 50 rolls
Chả Giò, also known as Vietnamese spring rolls, are crispy, deep-fried rolls filled with ground meat (usually pork), shrimp, glass noodles and vegetables, wrapped in spring roll pastry.

Ingredients 

Filling:

  • 1 cup jicama, chopped
  • 1 cup chayote, chopped
  • 1 cup carrots, chopped
  • ½ cup dried wood ear mushroom, cut into thin slices, then soak in warm water for 5 minutes
  • 1 bundle bean thread noodles, soak in warm water for 5 minutes, cut into one-inch strands (I use a pair of scissors to do this)
  • ½ cup onions (about half an onion), finely chopped, sauteed
  • 1 Tbsp garlic cloves, finely chopped
  • ½ large shallot, finely chopped
  • 1 ½ pound shrimp, peeled, dry with paper towel to get all the moisture out, remove poop, and cut in half lengthwise 
  • 1 lb ground pork
  • 1 Tbsp fish sauce
  • 1 Tbsp oyster sauce
  • 2 Tbsp mushroom powder
  • 1 Tbsp sugar
  • 1 Tbsp kosher salt
  • 1 tsp black pepper
  • 1 egg, plus one egg yolk

Ingredients:

  • 35 egg roll wrappers, I like to use TYJ spring roll pastry
  • 1 egg white
  • avocado oil, or any neutral oil, for frying
  • fish dipping sauce

Instructions

  • Squeeze all the water out of the vegetables and put in a mixing bowl. Add remaining filling ingredients and mix well.
  • Squeeze out all the juice of the egg roll mix.
  • When rolling the egg rolls, fold one tip over so the tip is placed in the middle of the egg roll wrapper. Folded part will look like a triangle. Place one tablespoon of the egg roll mix on the folded area, away from the edge. Then roll, and tighten as you roll, and fold the sides over ¾ of the way through. Seal the egg roll with a dab of egg whites.
  • Heat oil in a pan over high heat. Do not overfill the pan/pot/wok, halfway is enough. Let temperature of oil reach 350 degrees and add the egg rolls into the pan. Reduce heat to medium so as to not burn the egg rolls. Cook until golden brown, approximately 20 minutes. Place egg rolls on a cooling rack.
  • For best results, after frying and letting the egg rolls cool, put in air fryer for 10 minutes at 350 degrees to get it super crispy.
  • Wrap with mustard leaves or red leaf lettuce, topped with shredded green papaya and long slices of cucumber, or just eat it by itself! Dip with fish dipping sauce.

Nutrition

Serving: 1 egg roll | Calories: 53kcal | Carbohydrates: 8g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 26mg | Sodium: 222mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.5mg

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