Go Back
–+ servings
Cha Gio (Vietnamese Fried Spring Rolls)

Crispy Cha Gio (Vietnamese Fried Spring Rolls) Made Easy

Delightful Crispy Cha Gio (Vietnamese Fried Spring Rolls) are easy to make and packed with flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 spring rolls
Course: Appetizers
Cuisine: Vietnamese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wrappers
  • 1 pack Rice Paper Wrappers gluten-free
For the Filling
  • 1 lb Ground Chicken can substitute with pork, shrimp, or tofu
  • 1 cup Carrot (shredded) zucchini can be a variation
  • 100 g Glass Noodles (vermicelli) soak in warm water
  • 50 g Dried Wood Ear Mushrooms (soaked and chopped) replace with shiitake mushrooms if needed
  • 1 medium Onion (finely chopped) shallots or green onions are substitutes
  • 2 cloves Garlic (minced) can use powdered garlic
  • 1 tbsp Brown Sugar white sugar or honey works in moderation
  • 2 tbsp Fish Sauce use soy sauce for vegan version
Optional for Serving
  • 1 cup Fresh Lettuce and Herbs mint and cilantro suggested
  • 1 cup Nuoc Cham Sauce tangy dipping sauce

Equipment

  • Deep Frying Pan

Method
 

Step-by-Step Instructions
  1. Prepare the Filling: In a large mixing bowl, combine ground chicken, shredded carrot, chopped glass noodles, soaked wood ear mushrooms, finely chopped onion, and minced garlic. Season with brown sugar, fish sauce, salt, and pepper. Mix well for 3-4 minutes.
  2. Soak the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper for 10-15 seconds until pliable. Remove and let excess water drip.
  3. Assemble the Rolls: Spoon 1-2 tablespoons of filling into the center of the soaked rice paper. Fold the sides over and roll tightly from the bottom, securing the filling.
  4. First Frying: Heat vegetable oil to 170°C (340°F) in a deep frying pan. Fry spring rolls in batches for 6-7 minutes until golden brown. Drain on paper towels.
  5. Second Frying for Extra Crispiness: Increase oil temperature to 180°C (350°F). Fry the partially-fried rolls for another 2-3 minutes until deep golden. Drain again on paper towels.
  6. Serve and Enjoy: Arrange crispy Cha Gio on a platter with fresh lettuce leaves and Nuoc Cham sauce for dipping.

Nutrition

Serving: 1spring rollCalories: 150kcalCarbohydrates: 12gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 5mgCalcium: 10mgIron: 1mg

Notes

Maintain precise oil temperatures to prevent sogginess. Fry in small batches for even cooking.

Tried this recipe?

Let us know how it was!