Crispy Spring Roll (cha Gio) Recipe
Make Crispy Spring Roll (cha Gio) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Wrapping
Frying
Method
Preparation of Filling
- 1
Soak the Shiitake Mushrooms
Soak the dried shiitake mushrooms in warm water for about 30 minutes until they are soft. Once softened, chop them finely.
- 2
Prepare the Filling
In a large mixing bowl, combine the ground pork, chopped shrimp, soaked and chopped shiitake mushrooms, grated carrot, bean sprouts, minced garlic, fish sauce, salt, black pepper, and sugar. Mix well until all ingredients are evenly combined.
Wrapping the Spring Rolls
- 3
Prepare the Rice Paper
In a shallow dish, pour in the water. Dip a rice paper sheet in the water for about 10-15 seconds, or until it becomes pliable.
- 4
Fill the Rice Paper
Place the softened rice paper on a clean surface. Spoon about 1-2 tablespoons of the filling mixture onto the lower third of the rice paper. Fold the sides over the filling and then roll it tightly from the bottom up to form a spring roll.
Frying the Spring Rolls
- 5
Heat the Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches about 180°C (350°F).
- 6
Fry the Spring Rolls
Carefully add the spring rolls to the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until they are golden brown and crispy, turning occasionally for even cooking.
- 7
Drain and Serve
Once fried, remove the spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.