Unlike their Chinese counterparts, which are wrapped in dough, Cha Gio are wrapped in rice sheets, which give them a glassy, crunchy texture. When fried, it breaks apart easily, revealing a sumptuous filling of pork, shrimp, and crab meat. The accompanying dipping sauce breathes life into the roll, and the vegetables give the whole thing a freshness that truly makes it deserving of the name “spring roll”.
Soak the glass noodles in hot water until soft, drain and chop.
In a bowl, mix the filling ingredients: ground pork, shrimp, crab, glass noodles, carrot, garlic, shallot, salt and pepper, and egg. Knead until uniform.
Fill a bowl with warm water. Work one by one, soaking the rice paper for 30 seconds until soft.
Place a spoonful of filling along one end of the rice paper sheet and roll towards the other end. At the halfway point, fold the edges inward and then continue rolling.
Deep fry the rolls and dry on paper towels.
Arrange with fresh herbs and lettuce on the side. Dip into the sauce and bon appetit!
Chef's Tip:
For a perfect bite, place the roll on a lettuce leaf, add your choice of herbs, and wrap the lettuce around the roll.
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