Cha Gio (Vietnamese Fried Spring Rolls)

I fell in love with the crispy and flavorful Cha Gio served at local Asian Takeaways in Paris.

Wanting to recreate them at home, I decided to make these Fried Vietnamese Spring Rolls myself and I was amazed to see how easy they were to actually make.

One of the best parts is that you can prepare them ahead of time and freeze them before frying, making them perfect for easy snacks or appetizers whenever cravings strike!

What makes Cha Gio so special?

Chả Giò, or Vietnamese Spring Rolls, are a beloved dish in Vietnamese cuisine.

These rolls are packed with a flavorful mix of ground chicken, vegetables, and glass noodles, all wrapped in rice paper and double-fried to perfection.

They’re often served with Nước Chấm, a tangy dipping sauce that enhances the savory filling.

These spring rolls are incredibly tasty and a great starter. We actually had 4 rolls per person as a full meal with a miso soup, but they also do work great as a appetizer.

Nutritional Attributes:

Beyond their delicious taste, these spring rolls pack a nutritional punch. Lean chicken provides protein, while carrots and mushrooms offer vitamins and fiber.

Using rice paper wrappers keeps them light and gluten-free, perfect for those with dietary restrictions.

And by double-frying them, you can achieve that crispy exterior without excess oil absorption, making them a healthier indulgence.

How to make Vietnamese Fried Spring Rolls:

1. Prepare the Filling: Combine finely chopped chicken, shredded carrot, chopped noodles, mushrooms, onion, and garlic in a bowl. Season with a touch of sweetness from brown sugar and the savory depth of fish sauce. Don’t forget a generous pinch of salt and pepper to bring all the flavors together.
2. Assemble the Spring Rolls: Soften the rice paper wrappers in warm water until pliable, then fill them with a spoonful of the flavorful mixture. Roll them up tightly, making sure to tuck in the sides to prevent any filling from escaping.
3. Double Frying the Spring Rolls: The key to achieving that perfect crunch is double frying. Start by gently frying the rolls until they’re lightly golden, then give them a final fry at a slightly higher temperature to achieve that irresistible crispiness. It’s worth the extra effort, trust me!
4. Serve: Once they’re golden brown and crispy, serve these delectable spring rolls hot with a side of fresh lettuce, aromatic herbs, and Nước Chấm sauce for dipping.

Ingredients & Alternatives:

Main ingredients:

Protein:

• Chicken Breast (300g): Use finely chopped or ground chicken breast. It’s lean and packed with protein. Chicken thighs can be used for a juicier filling.

Vegetables:

• Carrot (1, shredded): Adds sweetness and crunch. You can use zucchini or cabbage as a substitute.
• Glass Noodles (50g, soaked and chopped): Provides a chewy texture. Vermicelli noodles can be used if glass noodles are unavailable.
• Dried Wood Ear Mushrooms (30g, soaked and chopped): Adds an earthy flavor and texture. Shiitake mushrooms are a good alternative.
• Onion (1, finely chopped): Adds sweetness and depth. Shallots can be used instead.

Aromatics & Seasoning:

• Garlic (3 cloves, minced): Adds a punch of flavor.
• Brown Sugar (1 tbsp): Balances the savory flavors with a hint of sweetness.
• Fish Sauce (1 tbsp): Provides umami depth. Soy sauce can be used if you prefer.
• Salt and Pepper: Enhances all the other flavors.

Wrappers:

• Rice Paper Wrappers (20 pieces): Essential for the crispy exterior.

For Serving:

• Nuoc Cham Sauce: This tangy sauce is a must. It brings everything together. I’m using a pre-made sauce today, but you can make it yourself in no time, find below the recipe.

How to make Nuoc Cham Sauce at home?

To make Nuoc Cham sauce, start by combining equal parts of water, fish sauce, and lime juice in a bowl.

Add sugar to taste, typically about half as much as the lime juice. Stir until the sugar is fully dissolved.

Then, add minced garlic and finely chopped chili peppers for a kick of flavor and heat.

Adjust the ingredients to achieve the perfect balance of sweet, sour, salty, and spicy flavors.

Let the sauce sit for a few minutes to allow the flavors to meld before serving.

Nuoc Cham sauce is incredibly versatile and pairs well with a wide range of dishes, from spring rolls to grilled meats and seafood.

Tips and Tricks:

• Prep Ahead: Chop all your ingredients before you start. It makes the process smoother.
• Double Frying: Don’t skip this step! It’s the secret to extra crispy rolls.
• Don’t Overcrowd: Fry the rolls in batches to keep the oil temperature steady and ensure even cooking. Do not let the rolls touch each other as they’re getting fried!
• Customization: Feel free to swap the chicken breast with chicken thighs, pork or shrimp.

FAQ:

Cha Gio (Vietnamese Fried Spring Rolls)

Indulge in the irresistible flavors of homemade Vietnamese Cha Gio, crispy spring rolls filled with savory chicken, vibrant vegetables, and aromatic spices, perfect for dipping in a tangy Nuoc Cham sauce!

Servings 4 people

Prep Time 10 minutes mins

Cook Time 20 minutes mins

20 minutes mins

Total Time 50 minutes mins

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Ingredients

  

• 20 Rice Paper Wrappers (banh trang)
• 1 Carrot shredded
• 300 gr Chicken breast finely chopped or ground
• 50 gr Glass noodles (vermicelli) soaked in warm water and chopped
• 30 gr Dried wood ear mushrooms soaked in warm water and chopped
• 1 Onion finely chopped
• 3 cloves Garlic
• 1 tbsp Brown Sugar
• 1 tbsp Fish Sauce
• Nước Chấm Sauce for serving

Instructions

 

Prepare the Filling:

• In a large mixing bowl, combine the finely chopped or ground chicken breast, shredded carrot, chopped glass noodles, chopped wood ear mushrooms, finely chopped onion, and minced garlic.
• Add sugar, fish sauce, and black pepper to the mixture.

  Season with salt and pepper.

  Mix well until all ingredients are thoroughly combined.

Assemble the Spring Rolls:

• Fill a large shallow dish with warm water.

  Dip one rice paper wrapper into the water for a few seconds until it becomes soft and pliable.
• Place the softened rice paper on a flat surface.

  Add about 1-2 tablespoons of the filling mixture onto the lower third of the wrapper.
• Fold the bottom edge of the wrapper over the filling, then fold in the sides and roll up tightly.

  Repeat with the remaining wrappers and filling.

Double Frying the Spring Rolls:

• Heat vegetable oil in a deep frying pan or wok over medium-high heat until it reaches about 170°C (340°F).

  Carefully add the spring rolls in batches, ensuring not to overcrowd the pan.

  Do not let them touch each other.

  Fry until the spring rolls are lightly golden and slightly firm, about 4-5 minutes per batch.

  Remove and drain on a plate.
• Increase the oil temperature slightly to about 180°C (350°F).

  Fry the spring rolls again in batches until they are deeply golden brown and extra crispy, about 2-3 minutes.

  The second fry ensures a wonderfully crunchy texture that stays crisp longer.
• For a traditional touch, serve with fresh lettuce leaves and an assortment of herbs such as mint, cilantro, Thai basil and Nước chấm sauce.

Notes

For 2 Vietnamese Cha Gio (spring rolls) per person, the estimated calorie count is approximately 182 calories.

Calories: 182kcal

Course: Appetizer, Main Course

Cuisine: Asian, Vietnamese

Keyword: Cha Gio, Chicken Fried Spring Rolls, Fried Spring Rolls, Vietnamese Spring Rolls