Cha Gio – Spring Roll (4 Pcs) Recipe

Prepare ingredients

Soak glass noodles in warm water for 5–10 minutes until soft; drain and chop into 1/2–1 inch pieces. Rehydrate dried wood ear mushrooms or shiitake per package instructions, squeeze out excess water and finely chop. Peel, devein and finely chop shrimp. Grate carrot, finely chop onion/shallot, mince garlic, and slice scallions.

In a mixing bowl combine ground pork, chopped shrimp, chopped mushrooms, chopped glass noodles, grated carrot, chopped onion, minced garlic, sliced scallions and beaten egg. Add fish sauce, soy sauce, sugar and white pepper. Mix thoroughly with a spoon or your hands until ingredients are evenly distributed and the mixture becomes slightly sticky (about 1–2 minutes). Cover and refrigerate for 10–15 minutes to let flavors meld and to firm the mixture slightly.

Set up a clean work surface with the rice paper wrappers, a small shallow bowl of warm water, and the filling bowl. Warm a single rice paper in the shallow bowl for just 5–8 seconds until pliable but not floppy — it should still hold shape and not tear. Lay the softened wrapper flat on a damp towel or plate.

Place about 1/4 of the filling (approximately 70–80 g) across the lower third of the wrapper in a compact log. Fold the bottom edge up over the filling, fold the two sides inward snugly, then continue rolling tightly to seal. Dab a little beaten egg or water on the final edge to glue the roll. Repeat to make 4 rolls. Keep finished rolls covered lightly with a damp towel to prevent drying.

Pour oil into a medium skillet or shallow pan to a depth of about 1/2 inch (roughly 1 cup). Heat over medium-high until the oil reaches 350°F (175°C) or small bubbles appear when you test with a wooden chopstick. Reduce heat to medium to maintain a steady sizzle.

Fry the spring rolls in batches (do not overcrowd) seam-side down first for 2–3 minutes until golden brown, then turn to brown evenly on all sides for another 2–3 minutes. Total frying time about 4–6 minutes per roll depending on size. Adjust heat as needed so they brown evenly without burning. Use a slotted spoon to transfer rolls to a wire rack or paper towel-lined plate to drain.

While rolls fry, make the nuoc cham: stir warm water and sugar until sugar dissolves. Add fish sauce, lime juice (or rice vinegar), minced garlic and sliced chili. Taste and adjust balance — it should be sweet, salty and slightly sour. Set aside.

Serve the Cha Gio hot with lettuce leaves and fresh herbs. To eat traditionally, place a piece of roll on a lettuce leaf with herbs, wrap, and dip in nuoc cham. Makes 4 rolls (1 roll per serving).