Vietnamese
Fried Spring Rolls
Blister-crisp cha gio with a savory, juicy filling, designed for wrapping in lettuce and herbs so each bite lands hot, crunchy, cool, and bright.
8 servings · 80 minutes prep · 25 minutes cook
Ingredients
Main
- 1 lb ground pork
- 8 oz shrimp, chopped
- 2 oz glass noodles, soaked and chopped
- 1 cup wood ear mushrooms, soaked and minced
- 1 whole carrot, grated and squeezed dry
- 2 whole shallots, minced
- 2 tbsp fish sauce
- 1 tsp granulated sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 whole eggs
- 30 whole rice paper wrappers
- 6 cups avocado oil, for frying
Directions
Method
- Mix the ground pork, shrimp, glass noodles, wood ear mushrooms, carrot, shallot, fish sauce, sugar, kosher salt, black pepper, and egg until cohesive.
- Soften one rice paper wrapper at a time until flexible but not limp. Add a compact line of filling and roll tightly into a small cylinder, sealing the ends as you go.
- Rest the rolls uncovered for 30-45 minutes until the surfaces feel tacky and less wet; this helps the wrappers blister instead of bursting.
- Heat the avocado oil to {{temperature:325°F}}. Fry in small batches until the wrappers are lightly golden and the filling reaches {{temperature:160°F}}, 6-7 minutes, then drain.
- Increase the oil to 375F. Fry the rolls a second time until crisp, deeply blistered, and golden, 1-2 minutes.
- Drain well and serve hot with lettuce leaves, mixed Vietnamese herbs, and nuoc cham.
