Vietnamese Fried Spring Rolls – Cha Gio
What Is Vietnamese Fried Spring Roll – Cha Gio?
Vietnamese Fried Spring Rolls, also known as Cha Gio, is a classic dish in Vietnamese cuisine. It consists of a thin rice paper wrapper filled with ground pork and shredded vegetables like cabbage, carrots, mushrooms and jicama. These ingredients are typically mixed with fish sauce, garlic and pepper before being wrapped up into rolls. The rolls are then deep-fried until golden brown and crispy.
The result is an addictively delicious appetizer that will make your mouth water. The savory flavor of the pork combined with the crunchy texture of the vegetables makes this dish a hit at any dinner table. Not only is it tasty, but it’s also surprisingly easy to make!
What Makes Vietnamese Fried Spring Rolls Unique?
Vietnamese Fried Spring Rolls are unique in that they are one of the few dishes in Vietnamese cuisine to use deep-frying as a cooking method. This gives them a distinctively crispy texture and flavor that you won’t find in other dishes.
In addition, the combination of pork, vegetables and seasonings make this dish an interesting flavor experience. The pork adds an underlying savory flavor, while the vegetables bring a hint of sweetness and crunch. The fish sauce, garlic and pepper add complexity to the dish, making it truly one-of-a-kind.
If you’re looking for an easy appetizer that will have everyone coming back for more, look no further than Vietnamese Fried Spring Rolls.
Ingredients & Preparation
- The ingredients you’ll need to make Vietnamese Fried Spring Rolls are:
- 500g Ground pork
- 100g Shredded carrots
- 50g Chopped mushrooms (black fungus/ wood ear mushroom)
- 50g Chopped jicama
- 4 tbsp Fish sauce
- 2 Cloves of garlic, minced
- ½ tsp Ground black pepper
- Rice Paper Wrappers
- In a large bowl, mix together the ground pork, carrots, mushrooms and jicama.
- Add the fish sauce, garlic and pepper to the mixture and stir until everything is evenly combined.
- Take one wrapper at a time and place it on a flat surface. Place 2 tablespoons of the filling in the middle of the wrapper.
- To roll it, fold one side of the wrapper over the filling, tucking it in not too tightly. Then, fold both sides of the wrapper into the middle and continue rolling until you have a neat cylinder shape.
- Heat up oil in a deep fryer or pot to 375°F (190°C). Carefully lower the rolls into the oil with a slotted spoon and fry for 4-5 minutes until they are golden brown.
- Remove from the oil and place on a plate lined with paper towels to absorb any excess oil.
- Serve warm with dipping sauce of your choice!
Enjoy this delicious Vietnamese Fried Spring Roll – Cha Gio as an appetizer or as part of your main course. They are sure to be a hit with everyone!
Vietnamese Fried Spring Rolls are typically served with a dipping sauce. A popular choice is a combination of fish sauce, fresh lime juice and sugar. It’s a light yet flavorful condiment that pairs perfectly with the rolls.
For those who love a touch of heat, dipping these Vietnamese Fried Spring Rolls in hot chili sauce is a fantastic option. The spiciness of the sauce adds an invigorating kick that makes this already delicious dish even more tantalizing.
Alternatively, consider making a creamy, spicy mayo by combining a bit of chili sauce with mayonnaise. This unexpected pairing lends a rich, creamy element to the dish, elegantly balancing the crisp, savory flavors of the spring rolls. Whether you prefer the spicy tang of chili sauce or the smooth creaminess of chili-mayo, these sauces take your Cha Gio experience to new heights.
Chả Giò, Vietnamese Fried Spring Rolls, are often enjoyed with rice noodles (bún) or rice. When paired with rice noodles, they are typically dipped in a sweet and sour fish sauce, adding a pleasant tanginess that complements the savory spring rolls. On the other hand, when served with rice, they are usually accompanied by hot chili sauce, which adds a delightful heat that contrasts nicely with the richness of the spring rolls.
These crispy delights also make a tasty snack to enjoy at any time of the day. These serving suggestions offer various ways to enjoy this versatile dish, enhancing its appeal to a wide range of taste preferences.
To add some fiber and increase freshness, Vietnamese Fried Spring Rolls are often served with fresh herbs and greens such as basil, lettuce, and bean sprouts. This combination not only provides a refreshing contrast to the savory filling of the spring roll but also enhances the overall taste of the dish.
Vietnamese Fried Spring Rolls are incredibly versatile and can be adapted to cater to a variety of flavor profiles. For seafood lovers, the classic pork filling can be substituted with shrimp or crab to create delightful Shrimp Spring Rolls or Crab Spring Rolls.
For those who want the best of both worlds, you can mix pork and shrimp together to form a flavorful and satisfying filling. This blend creates an intriguing interplay of flavors, with the shrimp adding a touch of sweetness to the savory pork.
There is also a vegetarian version of these Vietnamese Fried Spring Rolls, which replaces animal-based seasonings like fish sauce with salt, soy sauce, or vegan fish sauce, and substitutes the meat with tofu, thin glass noodles, and jicama.
These variations allow you to customize your Vietnamese Fried Spring Roll experience to your liking, offering a new twist on this traditional dish that is sure to impress. Whether you choose to stick with the classic pork filling or experiment with seafood, these bite-sized treats are guaranteed to be a hit.
Tips and Tricks For Making Perfect Vietnamese Fried Spring Rolls – Cha Gio
Making perfect Vietnamese Fried Spring Rolls – Cha Gio can seem intimidating at first, but it’s actually quite simple! Here are some helpful tips and tricks to ensure your Cha Gio comes out perfectly crispy and delicious every time:
- Don’t overfill the spring rolls when forming them – they should be tightly packed, but not too full.
- Fry the rolls in batches and briefly drain them on a paper towel after frying to help keep them crisp.
- Serve your Cha Gio with herbs like mint or cilantro for an extra burst of flavor.
- Depending on the type of rice paper you use, it may or may not need to be soaked in water before use. Be sure to read the instructions carefully to ensure your spring rolls turn out crispy and delicious when fried.
- If you run out of rice paper wrappers but still have some filling left, you can store the remaining filling in the refrigerator for a few days while you purchase more wrappers. Alternatively, you can repurpose the filling into another dish.
- For a healthier version, you could use an air fryer to cook the spring rolls, though deep frying yields a crispier rice paper wrapper. While this method may not yield the same level of crispiness as deep frying, it significantly cuts down on the amount of oil used, making it a healthier alternative.
- The ingredients used for the filling need to be drained as much as possible because if the filling is too wet, it may cause the rice paper to break while rolling and frying. This is a crucial step in ensuring the successful preparation of your Vietnamese Fried Spring Rolls.
With these tips in mind, you can make perfect Vietnamese Fried Spring Rolls – Cha Gio every time. So, get your ingredients ready and give it a try! We promise they will be the hit of the party.
How To Store?
Fried Vietnamese Spring Rolls can be stored in the refrigerator for 1-2 days and should be reheated in an oven prior to consumption. However, storing already fried spring rolls in the fridge may impact their crispiness.
Unfried Chả Giò can be stored in the freezer for up to 1 month in an airtight container. When you’re ready to eat, there’s no need to defrost – you can fry them straight from the freezer. This makes it handy to have a batch on hand for those moments when you’re craving something crispy and delicious.
Whether you’re hosting a dinner party or just want to enjoy a delicious snack, these rolls are sure to please. Plus, they can easily be prepared in advance, so you can have them ready to go in no time!
With their irresistible flavor and unique texture, Vietnamese Fried Spring Rolls are a must-have on any menu. So, the next time you’re in the mood for something different, give them a try. You won’t be disappointed!
How Do You Keep Cha Gio Crispy?
The key to keeping Cha Gio crispy is to make sure they’re not overfilled, fried in batches and briefly drained on a paper towel after frying.
Is It Ok To Fry With Cornstarch?
Cornstarch can be used to fry Cha Gio. It helps the spring rolls retain their shape and makes them extra crispy.
Can You Mix Cornstarch And Flour For Frying?
Cha Gio is usually fried in vegetable oil, but you can mix cornstarch and flour together to create a crispy coating. Just make sure to coat the spring rolls evenly for best results.
How Do You Keep Spring Rolls Crispy Overnight?
The best way to keep spring rolls crispy overnight is to store them in an airtight container in the refrigerator. You can also reheat them in an oven before serving for maximum crispiness.
How Do You Form Cha Gio Perfectly?
Forming perfect Cha Gio is surprisingly easy! Just layer your ingredients together, roll up the wrapper tightly, and lightly press the edges together. There’s no need to be overly precise – the goal is just to keep all of the filling inside.
I’m Godfrey Jensen, CEO and head chef at Lapps Meats. We’re a top-quality butcher with over 70 years of experience. Our goal is to provide our customers with the best, freshest products possible. We take our food seriously, and we love serving the community by providing them with quality meat products.