Crispy fried spring rolls packed with pork, shrimp, and vegetables, a party favorite across Vietnam.
Cha gio are Vietnam's fried spring rolls, a filling of ground pork, shrimp, wood ear mushrooms, and vegetables wrapped tightly in rice paper or wheat wrappers, then deep-fried until the outside turns shatteringly crisp. They're a fixture at Vietnamese celebrations and family meals, usually served alongside fresh lettuce and herbs for wrapping. Rolling tightly is essential to prevent the rolls from bursting or absorbing too much oil during frying, and frying at a steady, moderate temperature ensures the wrapper crisps fully before the filling is done, rather than burning outside while staying raw within.
Serves 6
Combine ground pork, shrimp, wood ear mushrooms, carrot, glass noodles, egg, fish sauce, and pepper, mixing thoroughly.
Place a spoonful of filling near one edge of each wrapper, fold in the sides, and roll tightly into a cylinder.
Roll tightly but don't overfill — an overstuffed roll is more likely to burst during frying.
Heat oil in a deep pot to 160°C (325°F) for the first fry.
Fry rolls in batches for 4-5 minutes until pale golden and the filling is cooked through. Drain and let cool slightly.
Raise the oil temperature to 190°C (375°F) and fry the rolls again briefly, 1-2 minutes, until deeply golden and shatteringly crisp.
Drain on paper towels and serve hot, wrapped in lettuce leaves with herbs and dipped in nuoc cham.
Use a double-fry method — a lower temperature first to cook the filling through, then a hotter second fry for maximum crispness.
Roll tightly and evenly so the rolls fry uniformly without gaps that let oil seep in.
Keep filled, unfried rolls covered with a damp towel while you work to prevent the wrappers from drying out and cracking.
Make a vegetarian version using mushrooms, tofu, and jicama instead of pork and shrimp.
Freeze uncooked rolls for later frying, a common time-saving practice for gatherings.
Serve over rice vermicelli as part of a bun cha gio noodle bowl instead of with lettuce wraps.
Refrigerate cooked rolls for up to 2 days, reheating in an oven or air fryer to restore crispness; freeze uncooked rolls for up to 2 months.
Cha gio, also known as nem ran in northern Vietnam, is a centerpiece of Vietnamese celebratory meals and Tet feasts, with the rice paper wrapper distinguishing the Vietnamese version from similar Chinese and other Southeast Asian spring rolls.
Yes, brush with oil and bake at 220°C for about 20 minutes, flipping halfway, or air-fry at 200°C for 12-15 minutes, though the texture will be slightly less crisp than deep-frying.
Yes, freeze the assembled uncooked rolls on a tray until solid, then transfer to a bag; fry directly from frozen, adding a few extra minutes to the first fry.
They were likely overfilled or rolled too loosely; use a moderate amount of filling and roll tightly to prevent bursting.
Per serving (160g / 5.6 oz) · 6 servings total
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