Recipe Background
Cha Gio are Vietnamese fried spring rolls, and this take on spring rolls will have you bouncing with their incredible flavor. Crispy on the outside and filled with tender noodles, savory mushrooms, juicy pork, and fresh vegetables, Cha Gio are truly delectable. These take less than half an hour to make these crunchy and hearty snacks, so you can make it faster than any delivery! Skip takeout and start cooking these instead!
Cha Gio are Vietnamese fried spring rolls, and this take on spring rolls will have you bouncing with their incredible flavor. Crispy on the outside and filled with tender noodles, savory mushrooms, juicy pork, and fresh vegetables, Cha Gio are truly delectable. These take less than half an hour to make these crunchy and hearty snacks, so you can make it faster than any delivery! Skip takeout and start cooking these instead!
Ingredients
- 1/4 cup mushrooms wood ear and dried
- 1 ounce vermicelli noodles traditionally mung bean, also called cellophane noodles, uncooked
- 1/2 pound ground pork
- 2 shallots finely chopped
- 1 carrot grated and peeled
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon sugar
- 12 spring roll wrappers
- water to taste, for sealing
- 1/2 cup soybean or canola oil plus more for topping
Directions
- Cover the wood ear mushrooms and vermicelli noodles with hot water in separate small bowls.
- Leave to sit until the mushrooms expand and the noodles become white, about 5-10 minutes each.
- Drain the mushrooms and the noodles and chop both.
- Mix the ground pork, chopped mushrooms, chopped noodles, shallots, carrots, salt, pepper, and sugar together.
- Divide the pork mixture into 12 equal portions.
- Place one spring roll wrapper on a clean surface.
- Fold the corner of the wrapper that’s closest to you towards the middle. Be sure to have the bowl of water near.
- Place one portion of the filling on top of the folded edge.
- Fold both sides to just cover the ends of the log.
- Fold the front, folded edge over the filling. Make sure the sides stay folded to avoid the filling dropping out. Keep rolling until only a triangle is left.
- Dip the tip of your finger in the water and moisten the edges of the triangle.
- Roll so the edges stick to the paper.
- Repeat this process with the other wrappers and filling portions.
- Over medium-high heat, warm the oil in a skillet.
- Add the rolls and cook until golden, about 2-3 minutes on each side.
- Remove the rolls from the skillet and drain them on a paper towel.
- Repeat as needed until all the rolls are cooked.
- Top with additional oil.
- Serve!
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