Vietnamese Deep Fry Spring Rolls Cah Gio 越南炸春捲
These are our homemade spring rolls, the Vietnamese Deep Fry Spring Rolls, also known as Imperial Rolls, Cha Gio, a very tasty tidbit indeed, juicy meat and veg bits all wrapped in rice paper and deep fried til super crunchy on the outside and flavorsome on the inside. And it's pretty easy to make these!
- Prep time
- 18 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 20 dried rice paper wrappers
- 1 bunch fresh basil
- 1 bunch fresh mint
- 1 cup fish sauce
- 2/3 lb ground pork, 350g
- 7 oz fresh shrimp, 200g
- 2 oz dried glass cellophane noodles 粉絲, 50g
- 5 dried wood ear fungus 木耳
- 3 garlic cloves, minced
- 1 onion
- 1 cup carrots, grated
- 1 egg
- 1 tbsp ground white pepper
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbsp fish sauce
Instructions
- 1
For the filling, first soak glass cellophane noodles in hot water for 20 mins, or until the noodles are quite pliable. Remove from water and slice into 1 inch lengths.
- 2
Peel, de-vein and roughly chop the shrimps.
- 3
Soak wood ear fungus in room temperature water for about 10 mins until soft, then cut off the hard bits in the center of each fungus and slice the rest into matchstick about 1 inch in length.
- 4
Mince the onion and then squeeze out the juice until quite dry.
- 5
Add all the ingredients for the filling together in large bowl and stir to combine well.
- 6
To prepare the rice wraps, prepare a shallow bowl filled with 1/2 inch of room temperature water. Slide one rice wrapper in at a time, pressing down into the water and letting it soak for 10-15 secs or until the wrapper is soft. Remove and place flat onto your working surface.
- 7
Spoon out 1 heaping tbsp full of the filling onto the bottom side of the wrapper. Fold up the bottom 1 inch of the wrapper over the filling, then snugly fold over the two sides as well so that the bottom and two sides form a nice rectangular shape. Tuck in the filling with your fingers carefully and then roll up snug and tight. Place wrapped spring roll on a plate, cover with a wet cloth.
- 8
Proceed to wrap up all the filling in the same manner.
- 9
Pour 2-3 inches of oil in to a small pot and heat to around 350°F (180C).
- 10
Fry the spring rolls a few at a time for approx 5 mins until golden brown all over. Remove and let drain on paper towels.
- 11
Serve hot with bowl of vienamese fish sauce for dipping and fresh basil and mint as accompaniment.