Cha Gio - Vietnamese Spring Rolls Recipe

Name: Cha Gio - Vietnamese Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (.5 kg) lean ground pork; 1 cup (225 ml) crab meat or chopped shrimp (optional); 1 small yellow onion, chopped; 1/2 cup (125 ml) mung bean noodles (clear noodles), soaked in warm water for 10 minutes then cut into 1 inch lengths; 10 pieces dried Chinese mushrooms or woodears soaked in water for 10 minutes, then finely shredded; 1 cup (225 ml) shredded carrots; 1 cup (225 ml) cleaned, fresh bean sprouts; White ground pepper to taste (salt optional); Rice paper (or eggroll wrappers if you must); 2 egg whites; 5 cups (1175 ml) vegetable oil; 2 fresh red-hot chiles; 1 clove garlic, peeled; 2 tbsp (30 ml) sugar; 1/3 cup (80 ml) fish sauce; 4 tbsp (60 ml) lime juice; 4 tbsp (60 ml) water

Servings: persons

1 lb (.5 kg) lean ground pork
1 cup (225 ml) crab meat or chopped shrimp (optional)
1 small yellow onion, chopped
1/2 cup (125 ml) mung bean noodles (clear noodles), soaked in warm water for 10 minutes then cut into 1 inch lengths
10 pieces dried Chinese mushrooms or woodears soaked in water for 10 minutes, then finely shredded
1 cup (225 ml) shredded carrots
1 cup (225 ml) cleaned, fresh bean sprouts
White ground pepper to taste (salt optional)
Rice paper (or eggroll wrappers if you must)
2 egg whites
5 cups (1175 ml) vegetable oil
2 fresh red-hot chiles
1 clove garlic, peeled
2 tbsp (30 ml) sugar
1/3 cup (80 ml) fish sauce
4 tbsp (60 ml) lime juice
4 tbsp (60 ml) water

1
Drain the noodles and mushrooms and mix with all the filling ingredients in a large bowl.
2
Dip rice paper in warm water, and place on a kitchen towel.
3
Add one tbsp filling on rice paper, roll up one turn, fold in outside edges, and continue roll up completely.
4
Rolls should be about the size of a large thumb.
5
Brush edges with egg white to seal well.
6
Complete all rolls this way.
7
Heat oil to 325 degrees (175 C.).
8
Drop spring rolls in one by one (don't crowd them).
9
Cook slowly while turning until golden brown on all sides.
10
Drain on paper towels.
11
Put all the ingredients in a blender.
12
Blend for one second.
13
Pour into serving sauce bowl.
14
Assemble Boston lettuce, fresh mint, corriander leaves, sliced cucumber, pickled carrot on bamboo basket or platter.
15
Arrange spring rolls on the basket and serve.
16
Spring rolls should be eaten wrapped in lettuce leaf with the mint, corriander, cucumber, and pickled carrots.
17
Dip in Nuoc Cham.

3313

kcal

Calories

329

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb (.5 kg) lean ground pork, 1 cup (225 ml) crab meat or chopped shrimp (optional), 1 small yellow onion, chopped, 1/2 cup (125 ml) mung bean noodles (clear noodles), soaked in warm water for 10 minutes then cut into 1 inch lengths, and more.

Yes, Cha Gio - Vietnamese Spring Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cha Gio - Vietnamese Spring Rolls

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