Cha Gio Chay (3) Recipe
Vegetable spring roll(3), crispy spring rolls with cabbage, carrots, mushrooms & clear noodles, served with plum sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Method
Preparation and Cooking
- 1
Prepare the Filling
In a large bowl, combine the shredded cabbage, grated carrots, chopped mushrooms, and soaked clear noodles. Add minced garlic, soy sauce, black pepper, and salt to taste. Mix well until all ingredients are evenly combined.
- 2
Assemble the Spring Rolls
Place a spring roll wrapper on a clean surface, with a corner facing you. Spoon about 2 tablespoons of the filling mixture onto the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. Seal the edge with a little water.
- 3
Fry the Spring Rolls
Heat vegetable oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the spring rolls in batches, frying until they are golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
- 4
Serve
Serve the crispy vegetable spring rolls hot with plum sauce on the side for dipping.
