Ohh that sounds great! Though some people use Chinese spring roll wrappers to make their cha gio, we’re using traditional, In a large bowl, combine the noodles, ground pork, grated carrot, chopped. Place about 40g of filling in a log shape on one side of the wrapper. Tap here to receive our FREE top 25 recipe book! Fold in two sides snugly, and then roll up the parcel. post.) Note: Recipe makes 20 spring rolls, 2 spring rolls per serving. Looking for more authentic recipes? Goi cuon are also referred to commonly as “summer rolls,” so if you would rather have those, check out our Vietnamese Shrimp Summer Rolls recipe. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Mix until everything is uniformly combined. (Frying them in small batches prevents them from sticking to each other.). Begin with the noodles, then add the carrots, cucumbers, herbs, and finally the shrimp. If you eat out at Vietnamese restaurants, you’ve probably tried these tasty morsels. (240 g) cooked, peeled If you eat out at Vietnamese restaurants, you’ve probably tried these tasty morsels. Though some people use Chinese spring roll wrappers to make their cha gio, we’re using traditional Vietnamese dried rice paper wrappers (bánh tráng). Use just enough water to wet the rice paper, as water will quickly absorb into it and soften it. Cha Gio are spring rolls made by wrapping filling in clear rice paper wrappers (, ) and then frying them. 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. It was a great meal. Cha gio, or Vietnamese Fried Spring Rolls, are delicious on their own, or in a noodle salad. https://www.marionskitchen.com/vietnamese-fried-spring-rolls Take them out of the refrigerator 15 minutes before frying. Hi! Once wrapped, transfer the spring rolls to the refrigerator and chill for at least 1 hour, so they can dry out and firm up. I’m un able to find the rehydrated wood ear mushrooms in my area. These rolls were so delicious it was well worth the effort! This step helps minimize the wrapper bubbling when frying (though bubbling is normal). To wrap each roll, place a rice paper wrapper into the sugar water for about 5-10 seconds, submerging it completely. It doesn’t require anything additional to seal. Thank you!! Just made so easy and SOoO freaking delicious!! Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Remove it from the water. The sugar in the water used to hydrate the wrappers helps, but the second frying at a slightly higher temperature (375 degrees F) is a better choice for a darker color. They are pretty easy to work with. The salty, sweet, and tangy nuoc cham sets the whole thing off! When ready to serve, refry the spring rolls (yes, you need to fry them twice) at 350°F/175°C for 1 ½ to 2 minutes to make them nice and crispy. was in Austin, Texas while visiting friends. In a large, shallow bowl or deep plate, dissolve the remaining 2 teaspoons sugar in 1 cup warm water. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. In my opinion, it’s the ultimate Vietnamese yin-yang culinary experience. You’ll have about 800g of filling total, so each of your 20 spring rolls should have about 40g filling. 1Prepare sauce by combining sauce ingredients and reserve. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! The rice paper wrapper will stick to itself. Once the bottom skin rolls over once, push down to flatten it a little. Lay it seam side down on a serving plate. Make sure they do not touch just after they are placed in the oil as the skins will be sticky until a crust forms. Vietnamese Summer Rolls with Seared Shrimp. It will still be quite firm, but it will soften quickly! Bánh tráng are primarily made with rice flour, but some brands also add tapioca starch. You may also be familiar with goi cuon, which are wrapped in fresh uncooked rice paper, with room temperature ingredients like cooked shrimp and herbs. The first time I had good cha gio was in Austin, Texas while visiting friends. Begin tightly folding the wrapper over the filling (no air bubbles! You don’t need any additional cornstarch or egg to seal them! Fry the spring rolls in small batches—about three at a time. Work quickly, since the rice paper will become sticky and harder to work with once they are rehydrated. This is a classic Vietnamese fresh spring roll. Dried Chinese mushrooms are stronger in flavor and although the authentic version uses wood ear mushrooms, you can also leave them out until you find them. Goi cuon are also referred to commonly as “summer rolls,” so if you would rather have those, check out our Vietnamese Shrimp Summer Rolls recipe. They were amazing. Bill is the dad of The Woks of Life family. Find out how to make them at home with this authentic recipe! I had grilled pork chops and fried spring rolls in my salad—a heavenly combination of textures and flavors. Perhaps it’s because I didn’t put enough sugar in the water while soaking the sheets? are Vietnamese fried spring rolls. It’s one of my favorite summer meals. I didn’t have the wood ear mushroom but had everything else. which are wrapped in fresh uncooked rice paper, with room temperature ingredients like cooked shrimp and herbs. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Lightly press down on each end of the filling to flatten the rice paper and push the filling together to eliminate any air bubbles. Defrosting is optional – it fries both ways. 8 oz. Specializes in all things traditional Cantonese and American Chinese takeout. 4Roll from the bottom up containing the filling with your fingers. Also made the recommended nuoc cham dipping sauce. It will still be quite firm, but it will soften quickly! Needless to say, that meal really inspired me to do a lot of research to develop these recipes. Fold one side of the wrapper towards the middle of the spring roll. The rice paper wrapper will stick to itself. Excellent to hear that you enjoyed your homemade cha gio at home Caroline! So excited to hear you found our site and loved our cha gio! 1Cook the rice vermicelli noodles in boiling water for about 5 minutes, or until al dente. Another hit! I read you told someone these can be fried once and frozen. What a treat to have these right at home. Vietnamese Fried Spring Rolls, or cha gio, are a popular and tasty appetizer. Serve with the hoisin dipping sauce. (240 g) cooked, peeled shrimp, cut in half lengthwise, (240 g) cooked, peeled shrimp, cut in half lengthwise. 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. I had grilled pork chops and fried spring rolls in my salad—a heavenly combination of textures and flavors. Also made your nuoc cham to go with it. Drain thoroughly, and cut into ¼ inch pieces. In my opinion, it’s the ultimate Vietnamese yin-yang culinary experience. The filling usually consists of ground pork, vegetables, wood ear mushrooms, and glass noodles.