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Vietnamese Fried Spring Rolls | Cha Gio

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By: Cindy Lam Lorimer
Prep Time: 1 hour
Cook Time: 30 minutes
Servings: 75 rolls
Cha Gio, 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:

  • 2 cups jicama, julienned
  • 2 cups chayote, julienned
  • 2 cups carrots, shredded
  • 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
  • ½ pound shrimp, peeled and cut into small ¼ inch pieces, dry with paper towel to get all the moisture out
  • 1 lb ground pork
  • 2 Tbsp fish sauce
  • 2 Tbsp mushroom powder
  • 1 Tbsp sugar
  • 1 Tbsp kosher salt
  • 1 tsp black pepper
  • 1 egg, plus one egg yolk

Ingredients:

  • 75 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.
  • 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 or less than halfway is enough.
  • Let temperature of oil reach 380 degrees and add the egg rolls into the pan.
  • Reduce heat to medium high so as to not burn the egg rolls.
  • Cook for approximately 20 minutes, until a nice golden brown. Place egg rolls on a cooling rack.
  • For best results, after frying, 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: 70kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 271mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 577IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

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