Vietnamese Cha Gio (Fried Spring Rolls)
Vietnamese Cha Gio (Fried Spring Rolls)
Ingredients
For the Filling
- 1 pound ground pork
- 1/2 pound shrimp, finely chopped, peeled and deveined
- 1 cup carrot, shredded
- 1/2 cup jicama, diced (or 1/2 cup diced onion)
- 1/4 cup bean thread noodles, rehydrated and chopped
- 1/4 cup black fungus mushrooms, rehydrated and shredded
- 2 eggs, large
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated sugar
- 1/2 teaspoon MSG, (optional)
For Assembly and Frying
- 25 spring roll wrappers, standard size, approximately 8-inch square
- 2 tablespoons water
- 1 tablespoon all-purpose flour
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a large mixing bowl, combine the ground pork, finely chopped shrimp, shredded carrot, diced jicama (or onion), rehydrated and chopped bean thread noodles, and rehydrated and shredded black fungus mushrooms.
⏱️ 10 min
- 2
Crack the two large eggs into the mixture. Add the garlic salt, black pepper, granulated sugar, and MSG (if using).
⏱️ 2 min
- 3
Using your hands, thoroughly mix all the filling ingredients until well combined. Ensure the seasonings are evenly distributed.
⏱️ 5 min
- 4
Prepare a small bowl with the flour and water to create a slurry for sealing the spring rolls. Whisk until smooth.
⏱️ 1 min
- 5
Lay a spring roll wrapper flat on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 1 1/2 to 2 tablespoons of filling near the corner closest to you.
⏱️ 10 min
- 6
Fold the bottom corner over the filling, tucking it in tightly. Fold in the left and right corners towards the center. Roll the wrapper upwards tightly, forming a cylinder. Before reaching the top corner, dab a small amount of the flour slurry on the top corner to seal the roll completely.
⏱️ 15 min
- 7
Repeat the wrapping process with the remaining filling and wrappers until all spring rolls are assembled.
⏱️ 15 min
- 8
In a large pot or deep fryer, heat the vegetable oil to 350°F. Ensure there is enough oil to submerge the spring rolls.
⏱️ 5 min•🌡️ 350
- 9
Carefully place 3-4 spring rolls into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking.
⏱️ 7 min•🌡️ 350
- 10
Remove the fried spring rolls with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min
- 11
Repeat with the remaining spring rolls, adjusting the heat as needed to maintain 350°F.
⏱️ 7 min•🌡️ 350
- 12
Serve hot with your favorite dipping sauce, such as nuoc cham.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Cha Gio (Fried Spring Rolls)
For the Filling
- 1 pound ground pork
- 1/2 pound shrimp, finely chopped, peeled and deveined
- 1 cup carrot, shredded
- 1/2 cup jicama, diced (or 1/2 cup diced onion)
- 1/4 cup bean thread noodles, rehydrated and chopped
- 1/4 cup black fungus mushrooms, rehydrated and shredded
- 2 eggs, large
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated sugar
- 1/2 teaspoon MSG, (optional)
For Assembly and Frying
- 25 spring roll wrappers, standard size, approximately 8-inch square
- 2 tablespoons water
- 1 tablespoon all-purpose flour
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a large mixing bowl, combine the ground pork, finely chopped shrimp, shredded carrot, diced jicama (or onion), rehydrated and chopped bean thread noodles, and rehydrated and shredded black fungus mushrooms.
⏱️ 10 min - 2
Crack the two large eggs into the mixture. Add the garlic salt, black pepper, granulated sugar, and MSG (if using).
⏱️ 2 min - 3
Using your hands, thoroughly mix all the filling ingredients until well combined. Ensure the seasonings are evenly distributed.
⏱️ 5 min - 4
Prepare a small bowl with the flour and water to create a slurry for sealing the spring rolls. Whisk until smooth.
⏱️ 1 min - 5
Lay a spring roll wrapper flat on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 1 1/2 to 2 tablespoons of filling near the corner closest to you.
⏱️ 10 min - 6
Fold the bottom corner over the filling, tucking it in tightly. Fold in the left and right corners towards the center. Roll the wrapper upwards tightly, forming a cylinder. Before reaching the top corner, dab a small amount of the flour slurry on the top corner to seal the roll completely.
⏱️ 15 min - 7
Repeat the wrapping process with the remaining filling and wrappers until all spring rolls are assembled.
⏱️ 15 min - 8
In a large pot or deep fryer, heat the vegetable oil to 350°F. Ensure there is enough oil to submerge the spring rolls.
⏱️ 5 min•🌡️ 350 - 9
Carefully place 3-4 spring rolls into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking.
⏱️ 7 min•🌡️ 350 - 10
Remove the fried spring rolls with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min - 11
Repeat with the remaining spring rolls, adjusting the heat as needed to maintain 350°F.
⏱️ 7 min•🌡️ 350 - 12
Serve hot with your favorite dipping sauce, such as nuoc cham.
⏱️ 1 min