CRISPY SPRING ROLLS (CHA GIO)
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
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.
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Mukta Khatun
[email protected]The spring rolls were a bit bland for my taste. I think I'll add more spices next time.
Miad Chowdhury
[email protected]These spring rolls were easy to make and turned out great! I will definitely be making them again.
Logan Litherland
[email protected]I'm not a big fan of spring rolls, but these were actually pretty good. The filling was tasty and the wrapper was crispy.
Faisal Abbasi
[email protected]These spring rolls were delicious! The dipping sauce was also very good. I will definitely be making these again.
Zemnox Pranto
[email protected]The spring rolls were good, but they weren't as crispy as I had hoped. I think I'll try a different recipe next time.
ruth akpomuozor
[email protected]These spring rolls were a great way to use up leftover vegetables. They were also a healthier alternative to traditional fried spring rolls.
Suman Bhagat
[email protected]I followed the recipe exactly, but my spring rolls didn't turn out crispy. I'm not sure what I did wrong.
Lakshan Junashan
[email protected]These spring rolls were amazing! The filling was flavorful and the wrapper was crispy. I highly recommend them.
Patricialynn Dickey
[email protected]The spring rolls were a bit too oily for my taste, but they were still good. I'll try using less oil next time.
Nihat Pro
[email protected]These spring rolls were easy to make and so delicious! I will definitely be making them again.
Emebet Weldya
[email protected]I've made these spring rolls several times now, and they always turn out perfectly. They're a great appetizer or snack.
Taylor Manzoli
[email protected]These spring rolls were a hit at my party! They were crispy and delicious, and everyone loved them.