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!
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 6-7 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.