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”.
Image Source:
Kirk K
Ingredients for Nuoc Cham sauce:
Ingredients for Spring Rolls:
Method of preparing the Spring Rolls:
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Soak the glass noodles in hot water until soft, drain and chop.
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In a bowl, mix the filling ingredients: ground pork, shrimp, crab, glass noodles, carrot, garlic, shallot, salt and pepper, and egg. Knead until uniform.
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Fill a bowl with warm water. Work one by one, soaking the rice paper for 30 seconds until soft.
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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.
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Deep fry the rolls and dry on paper towels.
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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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