We loved Vietnamese fried spring rolls (Cha Gio). I loved the texture and crispiness of fried rice paper, it added a touch of difference from the usual fried Chinese spring rolls or egg rolls. It was quite pricey to order it in a restaurant as it costs about $2 a piece. So, I decided to make it at home. I got to put more ingredients in my filling as usually what we got at a restaurant was filled with minimal ingredients. It was definitely a treat but I hated that my hair smelled of fried oil afterward.
Ingredients:
- Ground Pork
- Wood ear fungus, soften
- Carrot, shredded
- Green onion, chopped
- Glass vermicelli, soften in hot water, cut
- Fish sauce
- Sesame oil
- Salt
- Black/ white peppers
- A touch of suga
- Vietnamese rice paper
- Oil for deep-frying
- Filling before wrapping.
- Mix (A) together in a bowl. Let it marinate in the refrigerator for at least an hour.
- Soften the Vietnamese rice paper in warm water, place filling on it and wrap it up spring roll style. Set aside and finish the rest.
- Heat up oil in a wok. When hot, turn the heat to medium and deep-fry Cha Gio in batches. About three at a time and be careful not to let it touch each other as the skin would break. Deep-fry until golden brown in color, drain on paper towel.
- Serve with Thai chili sauce, or Vietnamese Nuoc Cham (sweet vinegar sauce).
