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!