Vietnamese spring rolls (cha gio) recipe

Recipe for vietnamese spring rolls (cha gio) in our easy ethnic recipes collection. These crispy, delicious treats make a great start to any meal.

Recipe ingredients

• 3 1/2 ounces, one half package, cellophane or rice noodles
• 1 egg
• 1 pound ground pork
• 3 carrots, peeled and shredded
• 1 small onion, chopped
• 1 1/2 teaspoons fish sauce
• 1/2 teaspoon pepper
• 1/4 cup chopped scallions
• 1, 1 pound package, lumpia, thawed, about 25 wrappers (*)
• 1/2 cup vegetable oil

(*) Look for lumpia in specialty groceries.

How to make vietnamese spring rolls (cha gio)

• Soak noodles in hot water according to package directions. When soft, drain and cut into 2 inch lengths with a sharp knife or scissors.
• In a large bowl, beat egg well. Add noodles, pork, carrots, onion, fish sauce, pepper, and scallions. Mix well.
• Place one wrapper on a flat surface. Cover remaining wrappers with a slightly damp kitchen towel so they don't dry out. Roll up.
• In a large skillet or wok, heat oil over medium heat for 1 minute. Carefully place 3 rolls into oil and fry slowly about 10 minutes, or until golden brown. Turn and fry other side 10 minutes.
• Keep fried rolls warm in a 200 degrees F oven as you fry remaining rolls.
• Serve hot with individual bowls of nuoc cham for dipping. Cut each spring roll into 4 pieces, or wrap spring roll plus a few sprigs of fresh mint and coriander in a lettuce leaf, dip, and eat.

Preparation time: 1 1/2 to 2 hours
Cooking time: 2 to 3 hours
Makes about 25 spring rolls

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