This is a party favorite. They disappear fast at our house when we host.
Vietnamese Cha Gio (Spring Rolls)
Crispy fried Vietnamese spring rolls packed with pork, shrimp, taro, carrots, and mung bean noodles — a party favorite that disappears fast.
Equipment
- Deep fryer or large skillet
Ingredients
- 2 lb ground pork
- 2 lb ground shrimp
- 1 cup finely shredded carrots
- 2 cups finely shredded toro
- 1 cup finely chopped ear mushrooms
- 1 bundle mung bean clear noodles soaked, drained, and chopped
- 1 bunch scallions chopped
- 1/2 bulb garlic minced
- 1/2 teaspoon salt
- 1 teaspoon chicken bouillon powder
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 large egg
- 1 egg wash
- 3 packages spring roll wrappers
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine ground pork, ground shrimp, shredded toro, shredded carrots, chopped mushrooms, 1 large egg, chopped soaked/drained mung bean noodles, chopped scallions, minced garlic, salt, chicken bouillon powder, sugar, and black pepper. Mix until well combined.
- Take one spring roll wrapper and place it on a clean surface. Spoon about 2 tablespoons of the filling onto the bottom third of the wrapper.
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling.
- Brush a little egg wash on the top edge of the wrapper to seal the spring roll.
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
- Carefully place the spring rolls in the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side.
- Remove the fried spring rolls from the oil and drain on paper towels.
- Serve hot with dipping sauce of your choice, such as sweet chili sauce or nuoc cham.
Notes
Enjoy your homemade Vietnamese cha gio!
