Cha gio
Cha gio, from above
Non vegSouthern Vietnam

Cha gio

Crackly fried spring rolls wrapped in lettuce and herbs, then dunked in nuoc cham. Dangerous at parties.

60 minTime
23 gProtein each
mildSpice
Northern name, southern name1 chapter · 1 min read

Make it your way

Grandma's wayRice paper, pork and prawn.
The original
508kcalsame
23 gproteinsame
2 gfibresame
60minutessame

Cha gio.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Rice paper20 small sheets, or spring roll sheets
Porkminced
Prawns (shrimp)chopped
Sweet potato glass noodles (glass noodles, cellophane noodles)a small bundle, soaked and cut
Button mushroomdried wood ear or shiitake, soaked and chopped
Carrot1, finely grated
Onion1 small, minced
Egg1
Fish sauce1½ tbsp
Black pepper½ tsp
Sugar1 tsp
Cooking oil (vegetable oil)absorbed from deep frying
Lettuceto wrap
Mint leavesa handful

Method

4 steps
  1. 1Mix pork, prawns, noodles, mushrooms, carrot, onion, egg, fish sauce, pepper and sugar.
  2. 2Soften a rice paper briefly in water, place a spoonful of filling, fold the sides and roll tightly.
  3. 3Let the rolls dry 10 minutes, then fry in medium hot oil until deep golden and cooked through.
  4. 4Drain and serve with lettuce, herbs and nuoc cham.
Serve it like this

Stack the rolls on a platter lined with lettuce and herbs, with nuoc cham in small bowls. Diners wrap each roll in a leaf with herbs.

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Make it a meal

What goes with Cha gio: a bread or rice, a side, something to drink and something sweet.

With a main Pho bo210 min
With a main Bun cha60 min
On the side Nuoc cham5 min
On the side Goi ga35 min
To drink Cà phê cốt dừa8 min
To drink Sinh tố bơ5 min
Something sweet Che chuoi30 min
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