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1
For the spring rolls: Mix all ingredients (except the wrappers and wrapper glue) thoroughly in a bowl.
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2
Place your spring roll wrappers in a tupperware container covered by a damp paper towel, and have your other tupperware nearby so you can store your completed spring rolls.
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3
Make the spring roll glue by mixing the flour and water together to form a paste.
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4
Place the wrapper (as a diamond) on a wooden cutting board with the smooth side down.
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5
Place a spoonful of filling (about 1 1/2 tablespoons) in the middle of the wrapper.
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6
Take the bottom corner and fold up over the filling, then use your fingers to pull down, causing the filling to spread out.
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7
(At this point the tip of the wrapper should be down and just above the filling.)
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8
Fold the right side in, then the left side.
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9
Roll upwards until just the top tip is exposed.
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10
Take a tiny bit of your glue and rub on the tip then finish rolling, sealing the spring roll.
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11
Immediately place in the second covered tupperware container.
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12
Once all your spring rolls (cha gio) have been rolled and you have run out of patience, take out the ones you would like to fry and throw the rest into the freezer.
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13
Pour about 1/2 1 inch of vegetable oil in a deep pot and heat over medium high heat.
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14
You will know the oil is ready to go if you stick a wooden spoon or chopstick in the oil and bubbles rise to the surface.
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15
Once the bubbles rise to the surface, lower the heat just a tiny tiny bit then add the spring rolls.
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16
Dont overcrowd!
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17
Fry for about 6-7 minutes or until golden brown, turning over halfway through the cooking time.
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18
Drain on a paper towel-lined plate and serve hot!
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19
For the dipping sauce (nuoc mam cham): Place the sugar and water and a pot and heat until the sugar is dissolved.
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20
Add in the vinegar and fish sauce, as well as the chopped chilies.
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21
Store in a Mason jar or airtight container in the fridge.
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22
Keeps for about 2 weeks!
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23
To serve, place your fish dipping sauce in a ramekin or small dish, then place on your plate or platter.
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24
Place a piece of cabbage on the plate next to the sauce and then arrange your cha gio on top of the cabbage.
