Cherry & Dennis Helper Habitat
Vietnamese Cha Gio
越南炸春卷
Recipe overview
Vietnamese Cha Gio is a classic family dish. Measure first, then control heat and moisture in sequence for distinct flavour and correct doneness.
01
Ingredients
Main ingredients
- 16 sheets Vietnamese rice-paper wrappers
- 250 g minced pork
- 80 g peeled shrimp
- 25 g dried glass noodles
- 20 g dried wood-ear mushrooms
- 1 pieces carrot
- 500 ml warm water for soaking noodles
- 500 ml warm water for soaking wood-ear mushrooms
- 250 ml water for wetting rice paper
Filling seasoning
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/4 tsp white pepper
Frying oil
- 700 ml vegetable oil
02
Tools
- household hob
- cutting board
- chef's knife
- measuring cup and spoons
- large mixing bowl
- small frying pan
- deep pot
- slotted spoon
- frying rack
- food thermometer
- damp cloth
- water plate
03
Steps
Step 1
Soak noodles and mushrooms
Soak the glass noodles and wood-ear mushrooms separately in warm water for 15 minutes; drain, cut the noodles to 3 cm and shred the mushrooms.
Step 2
Prepare shrimp and vegetables
Coarsely chop 80 g shrimp and finely shred the carrot; pat everything dry so the filling does not become watery.
Step 3
Mix the filling
Put 250 g minced pork, shrimp, noodles, mushrooms and carrot in a large bowl; add fish sauce, sugar and white pepper, then stir one way for 2 minutes until tacky.
Step 4
Test the filling
Pan-fry 1 teaspoon of filling in a small pan until fully cooked; taste and adjust only if needed, never tasting the raw filling.
Step 5
Soften one wrapper
Prepare a plate of water; briefly wet one rice-paper wrapper at a time and rest it on a damp cloth for 20 seconds until flexible but not soggy.
Step 6
Roll the spring rolls
Place about 2 tablespoons of filling near the lower edge, fold up the bottom and both sides, then roll firmly; repeat to make 16 rolls.
Step 7
Dry the wrappers
Arrange the rolls seam-side down on a rack without touching and rest for 10 minutes until the wrappers feel dry, reducing splits during frying.
Step 8
Heat the frying oil
Pour 700 ml vegetable oil into a deep pot and heat over medium heat to 170°C, leaving ample space above the oil.
Step 9
Fry the first batch
Lower four rolls at a time into the 170°C oil and fry for 5–6 minutes, turning occasionally, until set and pale golden.
Step 10
Drain and reheat
Lift the rolls onto a rack to drain; return the oil to 175°C between batches and do not stack the hot rolls.
Step 11
Finish until crisp
Return all rolls in four batches for 1–2 minutes until evenly golden and crisp; confirm the pork filling reaches at least 75°C at the centre with a food thermometer.
Step 12
Drain and serve
Rest the fried rolls on a rack for 3 minutes to drain, then plate them intact without adding unlisted food.
Common mistakes
- Uneven pieces cook at different rates.
- Food added before the cookware is hot will colour poorly.
- Too much liquid at once dilutes the flavour.
- Serving without checking may leave the centre undercooked.
Tips
Measure and arrange everything first. Taste midway and adjust salt only at the end. Cook meat and fish completely.
