Fried Vietnamese Spring Rolls (Cha Gio)
My take on the delicious fried Vietnamese spring rolls or also known as chả giò. And of course, who can forget the dipping sauce. An easy Asian snack.
Servings: 15 rolls
Ingredients
The Sauce
- ¼ cup sugar (50 gr)
- ⅓ cup hot water (80 ml)
- ¼ cup fish sauce (60 ml)
- ¼ cup lime juice (60 ml)
- 4 garlic cloves , minced
- 2 red chillies , minced
The Spring Rolls
- 1.8 oz glass noodles (50 gr)
- 7 oz minced chicken (200 gr)
- 7 oz minced shrimp (200 gr)
- 1 egg
- 4 garlic cloves , minced
- 1 medium sized carrot , julienned to 2 inch (5 cm) length
- 1 spring onion stalk , (50 gr) chopped
- 3.5 oz bean sprouts (100 gr)
- ½ cup sliced mushroom (30 gr)
- 1 teaspoon chili flakes
- ½ tablespoon sugar
- 1 tablespoon soy sauce , or fish sauce
- salt to taste
Others
- 15 rice paper , I'm using 8.5 inch (22 cm) sheets
- some water
Instructions
The Sauce
- In a bowl, mix sugar and hot water until sugar is dissolved. Then add the rest of the ingredients and mix well. Set aside.
The Spring Rolls
- Soak the glass noodles in a bowl with hot water for 5 minutes or until they softened. Using a tongs, remove them from the water and cut them into 2 inch (5 cm) length. Then place them into a bowl.
- Add the rest of the ingredients together into the bowl and mix everything well. Set aside.
Assembling
- Brush the top of a rice paper with some water. Leave for it to get pliable enough to roll without breaking. Don't use too much water not wait that long because we don't want it to be too soft.
- Place some filling at one end of the rice paper. Roll it tightly to the center. Then fold the left and right end to the center also. Continue rolling, leaving 1 inch where you wet it with some water and then roll to seal.
- Continue with the rest. Do 2 (or more rice paper) at one time to make it faster. Place the uncooked rolls on a plate, not touching each other.
Frying
- Heat abundance of oil in a pan on medium low heat. Put several rolls into the pan, not touching each other as they will stick. Fry them until golden brown. Remove from the oil and place on kitchen paper to absorb the oil. Continue with the rest.
- Serve them hot with the sauce. Enjoy!
Notes
The rolls tend to soften after a while due to the moisture from the veggies. So they're best served hot.
Nutrition
Calories: 126.8kcal | Carbohydrates: 20.5g | Protein: 7.9g | Fat: 1.6g | Saturated Fat: 0.4g | Cholesterol: 37.5mg | Sodium: 607.9mg | Potassium: 204.7mg | Fiber: 0.8g | Sugar: 5.1g | Calcium: 29.3mg | Iron: 1.2mg