Cha Gio Re (Vietnamese Net Spring Rolls with Prawns)
Cha Gio Re (Vietnamese Net Spring Rolls with Prawns)
Ingredients
For the Net Spring Roll Wrappers
- 1 1/2 cups rice flour
- 1/4 cup tapioca starch
- 1/2 teaspoon salt
- 2 cups water
- 1 tablespoon vegetable oil
For the Filling
- 1 cup carrots, shredded
- 1/4 cup dried wood ear mushrooms, rehydrated and thinly sliced
- 1/2 cup jicama, shredded
- 1/2 cup cooked pork, shredded
- 2 ounces glass noodles, rehydrated and cut into 2-inch pieces
- 1/4 cup red onion, finely chopped
- 1/4 cup green onions, chopped
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
For the Prawns
- 16 large prawns, shelled, deveined, tails left intact
For the Nuoc Cham Dipping Sauce
- 1/4 cup fish sauce
- 1/4 cup water
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 red chilies, minced (adjust to taste)
For Frying and Serving
- 4 cups vegetable oil, for deep frying, or as needed
- 1 head lettuce leaves, separated
- 1/2 cup fresh mint
- 1/2 cup fresh cilantro
- 1/2 cup fresh basil
Instructions
- 1
Prepare the Nuoc Cham dipping sauce: In a small jar or bowl, combine fish sauce, water, sugar, lime juice, minced garlic, and minced red chilies. Stir or shake until the sugar is dissolved. Set aside.
⏱️ 10 min
- 2
Prepare the spring roll filling: In a large bowl, combine shredded carrots, rehydrated wood ear mushrooms, shredded jicama, shredded cooked pork, rehydrated glass noodles, chopped red onion, chopped green onions, sugar, and black pepper. Mix thoroughly by hand until all ingredients are well incorporated.
⏱️ 15 min
- 3
Prepare the net spring roll batter: In a medium bowl, whisk together rice flour, tapioca starch, salt, water, and 1 tablespoon of vegetable oil until a smooth, thin batter forms. Let the batter rest for 30 minutes.
⏱️ 5 min
- 4
Make the net wrappers: Heat a non-stick pan over medium-low heat. Lightly grease the pan. Pour the batter into a batter dispenser with multiple small holes (a modified metal can or a squeeze bottle with a fine tip works well). Drizzle the batter in a circular, web-like pattern onto the hot pan to form delicate, net-like wrappers. Cook for about 30-60 seconds until the edges lift easily and the wrapper is set. Carefully remove the wrapper from the pan and place it on a clean surface. Repeat with the remaining batter, stacking the finished wrappers with parchment paper in between to prevent sticking.
⏱️ 20 min
- 5
Assemble the spring rolls: Lay a net spring roll wrapper flat. Place about 1 1/2 tablespoons of the filling near one edge of the wrapper. Place one prepared prawn (tail facing outwards) on top of the filling. Carefully roll the wrapper tightly around the filling and prawn, ensuring the prawn tail remains exposed at one end. Repeat with the remaining wrappers, filling, and prawns.
⏱️ 15 min
- 6
Fry the spring rolls: Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F. Carefully add a few spring rolls to the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown and crispy. Remove the fried spring rolls with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 20 min•🌡️ 350
- 7
Serve: Arrange the fried Cha Gio Re on a platter. You can cut them in half diagonally to showcase the interior. Serve immediately with fresh lettuce leaves, an assortment of fresh herbs (mint, cilantro, basil), and the prepared Nuoc Cham dipping sauce. Instruct guests to wrap a spring roll piece in a lettuce leaf with herbs, then dip into the sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cha Gio Re (Vietnamese Net Spring Rolls with Prawns)
Ingredients
For the Net Spring Roll Wrappers
- 1 1/2 cups rice flour
- 1/4 cup tapioca starch
- 1/2 teaspoon salt
- 2 cups water
- 1 tablespoon vegetable oil
For the Filling
- 1 cup carrots, shredded
- 1/4 cup dried wood ear mushrooms, rehydrated and thinly sliced
- 1/2 cup jicama, shredded
- 1/2 cup cooked pork, shredded
- 2 ounces glass noodles, rehydrated and cut into 2-inch pieces
- 1/4 cup red onion, finely chopped
- 1/4 cup green onions, chopped
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
For the Prawns
- 16 large prawns, shelled, deveined, tails left intact
For the Nuoc Cham Dipping Sauce
- 1/4 cup fish sauce
- 1/4 cup water
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 red chilies, minced (adjust to taste)
For Frying and Serving
- 4 cups vegetable oil, for deep frying, or as needed
- 1 head lettuce leaves, separated
- 1/2 cup fresh mint
- 1/2 cup fresh cilantro
- 1/2 cup fresh basil
Instructions
- 1
Prepare the Nuoc Cham dipping sauce: In a small jar or bowl, combine fish sauce, water, sugar, lime juice, minced garlic, and minced red chilies. Stir or shake until the sugar is dissolved. Set aside.
⏱️ 10 min - 2
Prepare the spring roll filling: In a large bowl, combine shredded carrots, rehydrated wood ear mushrooms, shredded jicama, shredded cooked pork, rehydrated glass noodles, chopped red onion, chopped green onions, sugar, and black pepper. Mix thoroughly by hand until all ingredients are well incorporated.
⏱️ 15 min - 3
Prepare the net spring roll batter: In a medium bowl, whisk together rice flour, tapioca starch, salt, water, and 1 tablespoon of vegetable oil until a smooth, thin batter forms. Let the batter rest for 30 minutes.
⏱️ 5 min - 4
Make the net wrappers: Heat a non-stick pan over medium-low heat. Lightly grease the pan. Pour the batter into a batter dispenser with multiple small holes (a modified metal can or a squeeze bottle with a fine tip works well). Drizzle the batter in a circular, web-like pattern onto the hot pan to form delicate, net-like wrappers. Cook for about 30-60 seconds until the edges lift easily and the wrapper is set. Carefully remove the wrapper from the pan and place it on a clean surface. Repeat with the remaining batter, stacking the finished wrappers with parchment paper in between to prevent sticking.
⏱️ 20 min - 5
Assemble the spring rolls: Lay a net spring roll wrapper flat. Place about 1 1/2 tablespoons of the filling near one edge of the wrapper. Place one prepared prawn (tail facing outwards) on top of the filling. Carefully roll the wrapper tightly around the filling and prawn, ensuring the prawn tail remains exposed at one end. Repeat with the remaining wrappers, filling, and prawns.
⏱️ 15 min - 6
Fry the spring rolls: Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F. Carefully add a few spring rolls to the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown and crispy. Remove the fried spring rolls with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 20 min•🌡️ 350 - 7
Serve: Arrange the fried Cha Gio Re on a platter. You can cut them in half diagonally to showcase the interior. Serve immediately with fresh lettuce leaves, an assortment of fresh herbs (mint, cilantro, basil), and the prepared Nuoc Cham dipping sauce. Instruct guests to wrap a spring roll piece in a lettuce leaf with herbs, then dip into the sauce.
⏱️ 5 min