Crispy, flavorful, and bursting with fresh herbs, Cha Gio (Vietnamese spring rolls) are a culinary masterpiece. These iconic rolls, a staple in Vietnamese cuisine, offer a delightful balance of textures and tastes—the satisfying crunch of the wrapper, the savory ground pork filling, and the bright freshness of the accompanying dipping sauce. Whether you're a seasoned cook or a kitchen novice, making Cha Gio at home is surprisingly accessible and incredibly rewarding. They're perfect for a family meal, a vibrant appetizer at a gathering, or a delicious lunch enjoyed on their own.
This recipe simplifies the process, guiding you through each step with clear instructions and helpful tips. From preparing the filling's aromatic blend of spices and meats to expertly rolling the delicate wrappers, we'll walk you through every stage of creating these delectable Vietnamese spring rolls. Ready to embark on this culinary adventure? Let's get started with our step-by-step guide!
Tools Needed
- Grater
- Bowls
- Frying pan
Ingredients
- Ground pork: 1kg
- Sweet potato: 250g
- Taro: 250g
- Cassava: 250g
- Onion: 20g
- Wood ear mushrooms: 50g
- Green onion: 7 stalks
- Seasoning powder: 2 tbsp
- Sugar: 2 tbsp
- Pepper: 0.5 tbsp
- Oyster sauce: 1 tbsp
- Eggs
- Rice paper: 100g
- White wine
Step-by-Step Instructions
Step 1. Prepare the Filling
- Grate sweet potato, taro, and cassava. Squeeze out excess water from the cassava.
- Finely chop onion, wood ear mushrooms, and green onions.
- Combine ground pork with grated vegetables, chopped aromatics, seasoning powder, sugar, pepper, oyster sauce, and eggs.
- Cut rice paper into smaller pieces and add them directly to the filling.
- Mix the filling thoroughly.
Step 2. Assemble the Spring Rolls
- Take a moderate amount of filling and shape it into a log.
- Place the filling on a rice paper wrapper, roll it tightly, and seal the edges with a little white wine.
Step 3. Fry the Spring Rolls
- Heat oil in a pan over medium-low heat. Fry the spring rolls until golden brown, ensuring the filling is cooked through.
Read more: Crispy Vietnamese Fried Spring Rolls: A Foolproof Recipe
Tips
- Squeeze excess water from cassava to prevent soggy spring rolls.
- Use medium-low heat while frying to prevent burning and ensure the filling is cooked properly.
- Don't overcrowd the pan while frying for even cooking and crispy results.
- Leftover spring rolls can be frozen for later use.
Nutrition
- Calories: approximately 2800-3200
- Fat: 150-180g
- Carbs: 250-300g
- Protein: 120-140g
FAQs
1. Can I substitute the pork with other meats?
Yes! Ground chicken, beef, or even shrimp are great alternatives. Adjust seasoning to your preference.
2. How do I prevent the spring rolls from getting soggy?
Don't overfill the wrappers, and serve immediately after frying. You can also lightly blot them with paper towels after frying to remove excess oil.
Making Cha Gio at home is easier than you think, resulting in a truly rewarding and delicious experience. Enjoy these crispy, flavorful spring rolls with your family and friends, savoring the authentic taste of Vietnam. Now go forth and create your own Cha Gio masterpiece!