I love love love Vietnamese Spring roll, but never really have the guts to make the fried version (i.e. Cha Gio). One failed attempt and that’s all it takes for me to hide behind Guoi Cuon, which is the fresh, unfried, version of Vietnamese Roll. But what do you know, one down-ward facing dog and all my fears dissipate. Clarity precedes and spontaneity takes over. I decided to do a dry run before Saturday Dinner.
CHA GIO: FRIED VIETNAMESE SPRING ROLL
(adapted from Rasa Malaysia)
makes about 18 rolls
180 gr ground beef
80 gr prawn, de-veined and minced
half carrot, shredded
30 gr clear vermicelli, soaked in hot water till soft
1 clove garlic, minced
1 shallot, minced
3 dashes white pepper
1.5 tsp fish sauce
1 tsp salt
1 small egg
Vietnamese rice paper (I used the 16cm size)
- In a bowl, mix all ingredients together to form a sticky filling.
- Working one by one, soak the vietnamese rice paper in tepid warm water till it’s malleable. On a flat surface / plate, placed 1 tsp of filling into the bottom part (2 cm from the edge). Fold the bottom part up, then roll it up one more time, tuck the sides inside, then finally fold it up again to close and form a cylinder about 4-5 cm long.
- In a pan, heat up the oil over medium-high heat, and gently drop the spring roll one by one. Fry till they turn brown, dish out and drain excess oil.
- Serve immediately with lettuce and nuoc cham dipping sauce.
We absolutely love it!