These crispy and delicious Vietnamese spring rolls, known as Cha Gio, are filled with a savory mixture of pork, shrimp, vegetables, and glass noodles. Perfect as an appetizer or a main dish, they are best enjoyed with a side of fresh herbs and dipping sauce.
Preparation time
30min
Cooking time
30min
Ingredients
20 Servings
- 0.5 tsp black pepper
- 1 carrot
- 2 tbsp fish sauce
- 3 cloves garlic
- 50 g glass noodles
- 400 g ground pork
- 500 ml oil
- 1 onion
- 1 tsp salt
- 200 g shrimp
- 20 spring roll wrappers
- 1 tsp sugar
- 20 g wood ear mushrooms
Directions
Step 1
Soak the glass noodles in warm water for 10 minutes, then drain and cut into shorter lengths.
Step 2
In a large bowl, combine the ground pork, chopped shrimp, grated carrot, chopped onion, soaked glass noodles, chopped wood ear mushrooms, minced garlic, fish sauce, sugar, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Step 3
Place a spring roll wrapper on a flat surface and add a spoonful of the filling mixture near one corner of the wrapper. Fold the corner over the filling, then fold in the sides and roll up tightly. Repeat with the remaining wrappers and filling.
Step 4
Heat the oil in a deep pan over medium-high heat. Fry the spring rolls in batches, turning occasionally, until they are golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels.
Step 5
Serve the spring rolls hot with fresh herbs and a dipping sauce of your choice.