Vietnamese Spring Rolls (Cha Gio) Recipe

Name: Vietnamese Spring Rolls (Cha Gio)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FILLING; 6 dried Chinese mushrooms; 1/2 cup cellophane noodle; 1 lb ground lean pork; 2 garlic cloves, finely chopped; 1/4 cup onion, finely chopped; 2 small carrots, finely grated; 2 eggs, lightly beaten; 1 teaspoon salt; 1/4 teaspoon pepper; DIPPING SAUCE; 1/2 cup fish sauce (nuoc mam); 3 tablespoons lemon juice; 1 tablespoon sugar; 1 garlic clove, finely chopped; 2 teaspoons fresh gingerroot, finely chopped; 1/2 teaspoon ground coriander; 3 tablespoons water; WRAPPERS; 36 rice paper (1 package); FOR FRYING; 2 cups peanut oil or 2 cups corn oil

Servings: persons

FILLING
6 dried Chinese mushrooms
1/2 cup cellophane noodle
1 lb ground lean pork
2 garlic cloves, finely chopped
1/4 cup onion, finely chopped
2 small carrots, finely grated
2 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
DIPPING SAUCE
1/2 cup fish sauce (nuoc mam)
3 tablespoons lemon juice
1 tablespoon sugar
1 garlic clove, finely chopped
2 teaspoons fresh gingerroot, finely chopped
1/2 teaspoon ground coriander
3 tablespoons water
WRAPPERS
36 rice paper (1 package)
FOR FRYING
2 cups peanut oil or 2 cups corn oil

1
Soak mushrooms and cellophane noodles (in a separate bowl) in warm water for 30 minutes.
2
MAKE DIPPING SAUCE: Combine all ingredients in a bowl, add 3 Tablespoons water and refrigerate. If you like it hot add 4-5 paper-thin rings of fresh habanero or scotch bonnet chili to the sauce.
3
MAKE THE FILLING: Drain mushrooms and noodles thoroughly. Chop mushrooms finely and cut noodles into 1 inch lengths. In a bowl combine with the pork, garlic, onion, carrot, eggs, salt and pepper.
4
Brush rice paper rounds generously with water to soften. Cut in quarters with scissors. Place 1 teaspoon filling on curved end of each quarter. Fold curved edge over fill, fold in sides and continue rolling, sealing the finished roll with more water, if necessary. Repeat until all the filling has been used.
5
Heat oil in wok or large fry pan to 375u00b0F Fry rolls a few at a time until crisp, about 6 to 8 minutes. Drain on paper towel and serve with sauce for dipping.
6
The cooked rolls may be frozen. Re-heat frozen rolls in a 400u00b0F oven for 20 minutes before serving.
7
Welcome to Our World.

4449

kcal

Calories

Fat

770

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: FILLING, 6 dried Chinese mushrooms, 1/2 cup cellophane noodle, 1 lb ground lean pork, and more.

Yes, Vietnamese Spring Rolls (Cha Gio) 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.

That's it — enjoy your meal!

Vietnamese Spring Rolls (Cha Gio)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions