Cha Gio (3 Rolls) Recipe

Soak and prep

If using dried wood ear mushrooms and bean threads, soak them in warm water for 10–15 minutes until soft. Squeeze out excess water and finely chop the wood ear. Cut or chop the softened bean thread into 1–2 cm pieces. Grate the carrot and julienne the jicama or daikon into very thin sticks.

Combine filling

In a mixing bowl, add the ground pork, chopped shrimp, minced garlic, minced shallot, chopped wood ear mushrooms, grated carrot, julienned jicama or daikon, chopped bean threads, and sliced green onion. Crack in the egg, then add 1 tablespoon fish sauce, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. If the pork is very lean, add 1/2 teaspoon neutral oil to keep mixture moist. Mix thoroughly with your hands or a spoon until ingredients are evenly distributed and slightly sticky (about 1–2 minutes). Taste a small amount by frying a teaspoon quickly to adjust seasoning if desired.

Prepare wrappers

Set a clean damp towel on your work surface. Have a shallow bowl of warm water ready. Take a rice paper wrapper and briefly dip it into the warm water — 1–2 seconds per side — just to soften; do not over-soak, it should still hold shape and be pliable but slightly dry to the touch. Lay the softened wrapper onto the damp towel.

Assemble rolls

Place about 60 g (roughly 1/3 of the filling) in a log about 3–4 cm wide near the edge of the wrapper closest to you. Fold the near edge over the filling, tuck in the sides tightly, then roll away from you to form a tight cylinder about 2–3 cm in diameter and 12–14 cm long. Seal the final edge with a bit of water or beaten egg to help it stick. Repeat with the remaining wrappers and filling to make 3 rolls.

Optional rest

Let the rolls rest on the damp towel for 5–10 minutes to set. If they become too soft or sticky, transfer to a tray lined with parchment and chill briefly for 10 minutes to firm before frying.

Pour oil into a deep saucepan or wok to a depth of about 4–5 cm and heat over medium-high to 180°C (350°F). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and turn golden in about 30 seconds. Work in batches (here only 3 rolls so one batch).

Carefully lower the rolls seam-side down into the hot oil using tongs. Fry, turning occasionally, until evenly golden brown and crisp, about 3–4 minutes. Maintain oil temperature; if it browns too quickly, reduce heat. Transfer fried rolls to a wire rack or paper towel-lined plate to drain.

In a small bowl, dissolve 2 tsp sugar into 60 ml warm water. Stir in 1 tablespoon fish sauce and 1 teaspoon lime juice (or rice vinegar). Add minced garlic and sliced chili if using. Taste and adjust — the sauce should be balanced sweet, salty and a little sour. Garnish with shredded carrot.

Arrange lettuce leaves, herbs and cucumber on a platter. Cut each fried roll in half on the diagonal if desired. Serve hot, allowing diners to wrap a piece of roll in lettuce with herbs and cucumber and dip into nuoc cham.