Crispy Spring Rolls Cha Gio Recipes

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CHA GIO (VIETNAMESE FRIED SPRING ROLLS)



Cha Gio (Vietnamese Fried Spring Rolls) image

Cha gio, or Vietnamese Fried Spring Rolls, are delicious on their own, or in a noodle salad. Find out how to make them at home with this authentic recipe!

Provided by Bill

Categories     Appetizer

Time 2h40m

Number Of Ingredients 18

50 g dried mung bean noodles ((1 package))
1 pound ground pork ((70-80% lean; 450g))
2 medium carrots ((grated, about 190g))
1/3 cup rehydrated wood ear mushrooms ((finely chopped, 30g))
1/4 cup shallots ((finely chopped, 30g))
1 clove garlic ((minced))
1 teaspoon ginger ((grated))
1 egg white
1 tablespoon fish sauce
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 teaspoons sugar ((12g - divided))
1 cup warm water ((250 ml))
20 dried rice paper wrappers ((bánh tráng))
canola or vegetable oil ((for frying))
Fresh green leaf lettuce, cilantro, Thai basil, and mint
Nuoc cham dipping sauce ((see our Nuoc cham recipe))

Steps:

  • Soak the dried mung bean noodles in warm water (submerge them completely) for 30 minutes. Drain thoroughly, and cut into ¼ inch pieces.
  • In a large bowl, combine the noodles, ground pork, grated carrot, chopped wood ear mushrooms, shallots, garlic, ginger egg white, fish sauce, vegetable oil, salt, white pepper, and 1 teaspoon sugar. Mix until everything is uniformly combined.
  • In a large, shallow bowl or deep plate, dissolve the remaining 2 teaspoons sugar in 1 cup warm water. Sugar is optional but does help the spring rolls to brown when frying.
  • To wrap each roll, place a rice paper wrapper into the sugar water for about 5-10 seconds, making sure it is completely submerged. Remove it from the water. It will still be quite firm, but it will soften quickly!
  • Place about 40g of filling in a log shape on one side of the wrapper. Begin tightly folding the wrapper over the filling (no air bubbles!), and roll the spring roll forward 1 complete revolution. Lightly press down on each end of the filling to flatten the rice paper and push the filling together to eliminate any air bubbles.
  • Fold one side of the wrapper towards the middle of the spring roll. Repeat with the other side. Roll the spring roll forward while tucking in the front to prevent air pockets. The rice paper wrapper will stick to itself. It doesn't require anything additional to seal. Place the rolls on a plate or sheet pan lined with a clean, dry kitchen towel or parchment paper.
  • Once wrapped, transfer the spring rolls to the refrigerator and chill for at least 1 hour, so they can dry out and firm up. This step helps minimize the wrapper bubbling when frying (though bubbling is normal). Take them out of the refrigerator 15 minutes before frying.
  • Heat about 3 cups of canola or vegetable oil in a medium pot to 335°F/170°C (the oil level should be a little over halfway up the sides). Fry the spring rolls in small batches-about three at a time. Make sure they do not touch just after they are placed in the oil as the skins will be sticky until a crust forms. Cook each batch for 5 to 6 minutes, or until light golden brown. (Frying them in small batches prevents them from sticking to each other.)
  • Use a metal slotted spoon to pull them out of the oil. Drain on a rack, and continue frying. Maintain the correct oil temperature by periodically adjusting your heat.
  • When ready to serve, refry the spring rolls (yes, they need to be fried twice) at 350°F/175°C for 1 ½ to 2 minutes to make them nice and crispy. Double-frying is important! Serve with fresh lettuce, cilantro, Thai basil, mint and nuoc cham for dipping.

Nutrition Facts : Calories 338 kcal, Carbohydrate 30 g, Protein 12 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 36 mg, Sodium 517 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

AUTHENTIC VIETNAMESE SPRING ROLLS (NEM RAN HAY CHA GIO)



Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio) image

This is a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this a number of times since getting back and it's always been a hit. They taste great with dipping sauce.

Provided by agoldstone

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h25m

Yield 12

Number Of Ingredients 12

2 ounces dried thin rice noodles
¾ cup ground chicken
¼ cup shrimp - washed, peeled, and cut into small pieces
2 large eggs, beaten
1 carrot, grated
4 wood fungus mushrooms, chopped
2 green onions, chopped
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
24 rice paper wrappers
2 cups vegetable oil for frying

Steps:

  • Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
  • Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.
  • Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
  • Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
  • Heat oil in a work or large skillet over medium heat.
  • Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

Nutrition Facts : Calories 132.1 calories, Carbohydrate 14.4 g, Cholesterol 44.8 mg, Fat 5.2 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 0.9 g, Sodium 225 mg, Sugar 0.6 g

CRISPY SPRING ROLLS (CHA GIO)



Crispy Spring Rolls (Cha Gio) image

The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

Provided by Mai Pham

Categories     Chicken     Mushroom     Onion     Pork     Appetizer     Fry     Carrot     Noodle     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 25 pieces

Number Of Ingredients 22

FILLING
1 ounce dried bean thread noodles, soaked in hot water for 30 minutes, drained, and cut into 1/2-inch pieces with a scissors (about 2/3 cup)
1 tablespoon dried tree ear mushrooms, soaked in hot water for 30 minutes, drained, and stems trimmed and chopped with a scissors
2/3 cup finely minced yellow onion
2 carrots, grated
3 green onions, thinly sliced
2 eggs
2 tablespoons fish sauce
1/2 tablespoon minced garlic
1/4 teaspoon salt
2 teaspoons sugar
1/2 teaspoon ground black pepper
1/2 pound ground chicken
1/2 pound ground pork
ASSEMBLING AND FRYING
2 tablespoons cornstarch
1/3 cup water
15 thin spring roll wrappers such as Menlo brand
Oil for frying
ACCOMPANIMENTS
Table Salad
Vietnamese Dipping Sauce

Steps:

  • Combine the bean thread noodles, mushrooms, onion, carrots, and green onions in a mixing bowl. Set aside.
  • Beat the eggs in a large bowl. Mix in the fish sauce, garlic, salt, sugar, and black pepper. Add the chicken and pork and using a fork, break up the meat, so it is thoroughly mixed with the seasonings. Add the noodle mixture and mix well. Set aside.
  • Combine the cornstarch and water in a small saucepan. Bring to a boil over low heat and stir often to prevent sticking. If mixture seems too thick, add more water. This will be the "glue" to seal the edges of the wrapper.
  • Cut the wrappers in half diagonally. You will have two equal triangles. Starting with the longest side toward you, place about 2 tablespoons of filling on the bottom area of the triangle. Using your fingers, mold the filling into a cylinder 2 inches long and 1 inch wide. Fold the two pointed ends of the wrapper in and roll to enclose. Dab a little cornstarch mixture along the edges (do not use too much "glue") and seal the roll. Set aside while you finish making the remaining rolls. Do not stack them.
  • To fry, preheat a large wok or fry pan. When hot, pour enough oil in to completely cover the spring rolls. Heat to about 325 degrees. Carefully place the rolls into the oil. Do not crowd the pan or place the rolls on top of each other. Fry the spring rolls until filling is cooked, about 5 to 6 minutes on each side, turning often until they are nicely brown and crisp. If they brown too quickly, reduce the heat as the oil is too hot. Remove the cooked spring rolls from the pan and drain on paper towels. Serve immediately with dipping sauce and table salad .
  • To enjoy a spring roll the Vietnamese way, put it on a lettuce leaf, top with cucumber and mint, and wrap it up. Then dip in Vietnamese dipping sauce.

VIETNAMESE SHRIMP AND CRAB CRISPY SPRING ROLLS (CHA GIO)



Vietnamese Shrimp and Crab Crispy Spring Rolls (Cha Gio) image

Stashing for when we are looking beyond classic Maryland-style steamed crabs or wonderful crab cakes - that'll be quite a bit later in summer LOL. Received this recipe in am email from gourmet-recipes-from-around-the-world. The poster, ifourc, notes pork and shrimp cha gio can be made by using 1 pound ground pork and 1/2 pound shrimp. 1-1 1/2 ounces of thin cellophane noodles, chopped into 1/2" pieces and soaked in water until soft, is a common ingredient and can also be added to the mixture.

Provided by Busters friend

Categories     Crab

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 13

2 garlic cloves, minced
2 carrots, small dice
6 green onions, thinly sliced
1/2 head cabbage, thinly sliced
4 -5 shiitake mushrooms, stems removed, diced
1 lb shrimp, shelled and deveined
4 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 lb crabmeat
1 egg, separated
1 (8 inch) package spring roll wrappers

Steps:

  • Blanch cabbage and place into ice bath. Drain and squeeze out excess water. In a large bowl, mix together garlic, carrots, green onions and cabbage.
  • Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.
  • Brush egg yolk on three corners of wrapper. Add 2 tablespoons of filling in center of wrapper, diagonally. Fold the two sides on the diagonal over the filling. Fold the non-egg yolk corner over and tuck snugly under filling and roll up.
  • Deep fry the spring rolls in peanut oil at 350°F for 4-5 minutes or until golden brown. Work in batches. Flip half way through. Remove and place on paper towels to absorb excess oil. Eat with nuoc cham.

Nutrition Facts : Calories 96.7, Fat 1.7, SaturatedFat 0.3, Cholesterol 85.5, Sodium 886.6, Carbohydrate 7.5, Fiber 2, Sugar 2.8, Protein 13

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