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Golden-brown crispy Vietnamese cha gio spring rolls piled on a dark ceramic plate with a small bowl of nuoc cham dipping sauce, fresh lettuce and herbs, on a rustic wooden table

Cha Gio: Crispy Vietnamese Fried Spring Rolls

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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 20 rolls
Ingredients Method

Ingredients
  

For the cha gio
  • 1 pound ground pork 80/20 lean-to-fat
  • 1/2 pound shrimp peeled, deveined, and finely chopped
  • 1 cup shredded taro peeled and shredded, about 1/4 of a medium taro root
  • 1 ounce dried mung bean vermicelli soaked in hot water 10 minutes, then snipped into 1-inch pieces
  • 1 ounce dried wood ear mushrooms soaked 20 minutes and finely chopped
  • 2 dried shiitake mushrooms soaked 20 minutes and finely chopped
  • 1 small yellow onion finely minced
  • 3 cloves garlic minced
  • 1 tablespoon fish sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon freshly ground black pepper
  • 20 round rice papers 22 cm, medium thickness
  • 6 cups neutral oil for deep frying
For the nuoc cham
  • 1/4 cup fish sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup granulated sugar
  • 3/4 cup warm water
  • 2 cloves garlic thinly sliced
  • 1 fresh Thai chile thinly sliced, optional

Method
 

  1. In a large bowl, combine the ground pork, chopped shrimp, shredded taro, vermicelli, wood ear mushrooms, shiitake mushrooms, onion, garlic, fish sauce, sugar, and black pepper. Mix with your hands until evenly combined, then let it rest 15 minutes so the flavors meld.
  2. Fill a wide shallow bowl with warm water. Dip one rice paper sheet for 2 to 3 seconds, shake off the excess, and lay it flat on a clean damp towel. The sheet will continue to soften as you work.
  3. Place about 3 tablespoons of filling in a log just below the center of the rice paper. Fold the bottom edge over the filling, fold in the sides, and roll snugly (not tightly) into a cylinder. Place seam-side down on a tray. Repeat with the remaining rice paper and filling.
  4. Let the rolled cha gio rest, uncovered, for 10 minutes. This dries the seams and keeps them from bursting in the fryer.
  5. Pour oil into a wok or deep heavy pot to a depth of 2 inches and heat to 350F (175C). Line a wire rack over a baking sheet.
  6. Add rolls to the oil in batches of 5 to 6, leaving space between them. Fry 7 to 9 minutes, turning once or twice, until deep golden, blistered, and crisp. Lift out with a slotted spoon and drain on the wire rack.
  7. While the first batch fries, dissolve the sugar in the warm water, then stir in the fish sauce, lime juice, garlic, and chile. Taste and adjust - it should be bright, punchy, and balanced.
  8. Pile the cha gio on a platter with lettuce leaves and fresh herbs. Serve with the nuoc cham for dipping. Eat within 15 minutes of frying for maximum crunch.