When my husband and I go to the local Vietnamese restaurant, we often speak with the owners’ son. He is very personable us a lot of the dishes we order. The Spring Rolls, which were delivered by accident, arrived at our table with a mound of lettuce andthai basil. We asked how he would traditionally eat these fried spring rolls since I usually order theGoiCaun – Summer Rolls.He said that they are eaten plain by some people but traditionally they are wrapped inside the lettuce leaves, topped with the fresh thai basil or cilantro and then dipped into the fish sauce. We tried the later and it was, of course, absolutely delicious. I took my Goi Caun home with me that afternoon in a to-go container which is highly unusual for me but these spring rolls were so yummy.
My best advice for these would be to fry them over medium heat. Frying them on high heat causes splattering and also causes the skin to bubble, break and burn. Enjoy.
Vietnamese Spring Rolls -Cha Gio
Vietnamese Spring Rolls -Cha Gio are traditionally wrapped in lettuce leaves, topped with the Thai basil or cilantro and then dipped into the fish sauce.
- 6 oz. ground pork
- Some shredded carrots
- 1 oz. mung bean noodles/cellophane noodles/glass noodles
- 1 clove garlic, minced
- 1 shallot, minced
- 1 teaspoon fish sauce
- 1/4 tsp Salt
- 14 - 8 1/2 inch round Vietnamese rice paper
- lettuce leaves
- cilantro or thai basil
- Soak the cellophane or mung bean noodles in hot water for 30 minutes or until they are very soft. Then chop the mung bean noodles into shorter threads for rolling. In a large mixing bowl, mix all the ingredients together to form a sticky filling.
- Place a clean wet kitchen towel on your rolling surface.
- To roll them, dip one entire rice paper into a pan of hot tap water for a few seconds 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 (like a burrito), then roll to form a cylinder about 3 inches long.
- Heat oil over medium heat in a wok, large frying pan or dutch oven. When the oil is hot, gently put in a few rolls in the oil. I prepared just 3 to 5 at a time. Fry them slowly until they turn golden brown.
- remove from the oil and drain them on some paper towels.
- Serve immediately with nuoc cham (fish sauce) and fresh lettuce and cilantro or thai basil. Enjoy
Serving Size 1 spring roll
Amount Per Serving
% Daily Value
Total Fat 0.9 g
Cholesterol 12 mg
Sodium 269 mg
Total Carbohydrates 19.6 g
Dietary Fiber 0.7 g
Protein 6.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.