Crispy Vietnamese Fried Spring Rolls

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Cha Gio are golden, crackling Vietnamese fried spring rolls stuffed with a savory mix of ground pork, shrimp, wood ear mushrooms, and shredded vegetables. Wrapped in delicate rice paper and fried until shatteringly crisp, they are the star of any Vietnamese celebration or family gathering.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 26 gFat
• 6 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 4 gSugar
• 21 gProtein
• 780 mgSodium
• 420 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 9 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the filling

• 8 oz ground pork
• 6 oz small shrimp, peeled, deveined, and finely chopped
• 1 oz dried wood ear mushrooms
• 1 oz dried mung bean threads (cellophane noodles)
• 1 cup shredded jicama or daikon radish
• 1 medium carrot, finely shredded
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 1 tablespoon fish sauce
• 1 teaspoon granulated sugar
• 1/2 teaspoon freshly ground black pepper

For wrapping and frying

• 14 sheets rice paper wrappers (22 cm / 8.5-inch rounds)
• 3 cups neutral frying oil such as canola or peanut
• 2 cups warm water, for softening rice paper

For serving (optional)

• 1 head butter or green leaf lettuce, leaves separated
• 1/2 cup fresh Thai basil and mint leaves
• Nuoc cham dipping sauce

Directions

1. Soak the wood ear mushrooms in hot water for 20 minutes until plump, then drain and finely chop. Soak the bean threads in warm water for 10 minutes until softened, drain, and snip into 1-inch lengths.
2. In a large bowl, combine the ground pork, chopped shrimp, wood ear mushrooms, bean threads, jicama, carrot, onion, garlic, egg, fish sauce, sugar, and pepper. Mix thoroughly with your hands or a spoon until the mixture is cohesive and slightly sticky.
3. Pour the warm water into a wide shallow bowl or pie plate. Working one at a time, dip a rice paper sheet in the water for 5-8 seconds until just pliable but still slightly firm, then lay it flat on a clean damp kitchen towel.
4. Place about 2 heaping tablespoons of filling near the bottom third of the rice paper in a short log shape. Fold the bottom edge up over the filling, fold in the sides, then roll tightly away from you into a neat cylinder. Place seam-side down on a parchment-lined tray. Repeat with remaining wrappers and filling.
5. Heat the oil in a deep heavy-bottomed pot or wok to 350°F (175°C). Fry the spring rolls in small batches of 3-4, turning occasionally, for 5-6 minutes until deep golden brown and crisp on all sides.
6. Transfer fried rolls to a wire rack (not paper towels) to drain and stay crisp. Let the oil return to 350°F between batches. Serve immediately with lettuce cups, fresh herbs, and nuoc cham for wrapping and dipping.

Cook’s Notes

• Do not overstuff the rolls or they will burst open in the oil – 2 tablespoons of filling per wrapper is plenty.
• Keep rice paper from sticking by working on a lightly damp towel and covering finished rolls with a barely damp cloth until frying.
• Maintain oil temperature at 350°F; too cool and rolls absorb oil, too hot and the wrapper browns before the filling cooks through.
• Drain on a wire rack instead of paper towels to keep the bottoms crispy while they cool.
• Assembled uncooked rolls can be refrigerated for up to 6 hours or frozen for 1 month – fry straight from frozen, adding 1-2 minutes to cook time.

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