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Cha gio (Vietnamese spring rolls)
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Crispy Vietnamese spring rolls with crab, pork, lettuce, mint, and spicy sauce for a lighter, crispier twist on a classic dish.
Ingredients:
  • Vegetable oil, to deep-fry
  • 50g cellophane (mung bean) noodles
  • 3 dried shiitake mushrooms
  • 250g pork mince
  • 1 carrot, peeled, coarsely grated
  • 2 shallots, ends trimmed, thinly sliced
  • 1 x 170g can crab meat, drained
  • 24.40 gm fish sauce
  • 10.00 gm caster sugar
  • 1/2 tsp white pepper
  • 20 round rice paper sheets
  • Baby cos lettuce leaves, to serve
  • Fresh mint leaves, to serve
  • 60ml (1/4 cup) fish sauce
  • 1 long fresh red chilli, deseeded, finely chopped
  • 2 garlic cloves, finely chopped
  • 40.00 gm water
  • 42.00 gm fresh lime juice
  • 20.00 ml rice wine vinegar
  • 20.00 gm caster sugar
Instructions:
  • In a small bowl, combine fish sauce, chili, garlic, water, lime juice, vinegar, and sugar. Stir until the sugar dissolves to create the nuoc cham.
  • In a medium heatproof bowl, combine the noodles and mushrooms and cover with boiling water. Let sit for 10 minutes until noodles are tender. Drain the mixture, squeeze out excess liquid from mushrooms, discard stems, and thinly slice.
  • Cut the noodles into short lengths using kitchen scissors. Mix the noodles, mince, carrot, shallot, garlic, crab meat, fish sauce, sugar, and pepper in a large bowl.
  • Soak 1 rice paper sheet in warm water until soft (be careful not to over soak it). Place the sheet on a clean surface, add 1 heaped tablespoon of the noodle mixture in the center. Fold the sides and roll tightly. Put the roll on a baking tray seam-side down, cover with a damp towel. Repeat with the rest of the sheets and mixture.
  • Fill a large heavy-based saucepan with oil until it reaches a depth of 10cm. Heat the oil to 180°C over high heat - when ready, a cube of bread should turn golden brown in 15 seconds. Fry 5 spring rolls for 2-3 minutes or until golden brown and fully cooked. Use tongs to place them on a plate lined with paper towel. Repeat with the rest of the spring rolls in 3 more batches, ensuring to reheat the oil between each batch.
  • If desired, halve each spring roll crossways. Serve with nuoc cham, lettuce, and mint leaves.

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