Crispy Saigon-Style Spring Rolls — Cha Gio
Saigon-style golden spring rolls filled with ground pork, shrimp, glass noodles, wood-ear mushroom, and jicama, fried until shatteringly crisp and served with a herb plate of lettuce, perilla, and mint to wrap and dip in nuoc cham.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak glass noodles and wood-ear mushroom in hot water 5 minutes, drain, slice short. Mince shallot, garlic, jicama, carrot; slice shrimp and chilli small. Knead pork with shrimp, noodles, mushroom, vegetables, 2 tbsp fish sauce, brown sugar, white pepper, egg yolks 2 minutes until tacky and combined.
Build
Whisk 60ml fish sauce, hot water, lime juice, 2 tbsp sugar, chilli rings off heat 1 minute until sugar dissolves and sauce turns pale amber.
Wrap
Dip rice paper sheets in warm water 5 seconds until pliable. Lay flat, place 1 tbsp filling at corner, fold sides over, roll snugly into tight cigars sealed at seam. Repeat with remaining sheets. You will have approximately 20 rolls.
Fry
Heat 600ml oil in deep skillet over medium 5 minutes until a wooden chopstick bubbles steadily. Lay rolls seam-side down 4-5 at a time, fry 6 minutes turning until shells crisp deep mahogany. Work in 2 batches to avoid crowding.
Crisp
Transfer rolls to wire rack 2 minutes off heat until oil drains and shells set firm and shatteringly crisp.
Plate
Pick herb leaves from stems, stack lettuce on a plate. Arrange spring rolls on platter, set herb plate alongside, serve nuoc cham in small bowl for wrapping rolls in lettuce with herbs and dipping.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.