Vietnamese Spring Rolls

Vietnamese Spring Rolls (Cha Gio) - BEST spring rolls ever! Deep-fried to crispy perfection and loaded with crazy delicious filling. These Vietnamese spring rolls make a perfect appetizer!!

Vietnamese Spring Rolls

Ingredients
  • 6 oz. ground pork
  • 2 oz. small shrimp minced
  • 1 oz. crab meat coarsely chopped
  • Some shredded carrots
  • 1 oz. mung bean noodles/cellophane noodles/glass noodles - soaked in hot water for 30 minutes or until they turn very soft
  • 1 clove garlic minced
  • 1 shallot minced
  • 3 big dashes ground black pepper
  • 1 teaspoon fish sauce
  • Salt to taste
  • 1 small egg lightly beaten (use only half)
  • Vietnamese rice paper
Instructions
  • Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together to form a sticky filling.
  • To roll the cha gio, place a piece of rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. Place 1 heaped tablespoon of filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cyclinder about 3 inches long.
  • Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently put in a few cha gio in the oil. Fry them slowly until they turn golden brown. Dish out and drain the excess oil by lining them over some paper towels.
  • Serve immediately with nuoc cham or roll it up with a fresh lettuce leaf and some aromatic herbs and then dip into the nuco cham.