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.

agoldstone
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.

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  • 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.

Cook's Notes:

Ground pork can be used instead of chicken if desired.

Shiitake mushrooms can be substituted for the wood fungus mushrooms if desired.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

132 calories; 5.2 g total fat; 45 mg cholesterol; 225 mg sodium. 14.4 g carbohydrates; 6.5 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/30/2015
I've been making cha gio for 45 years and I'm always looking for a healthier version. The ground chicken resulted in a drier texture than what I'm normally use to. This recipe has the foundation for one of my favorite meals of all time. If you are going to use chicken instead of an authentic pork version I highly recommend using all dark meat otherwise sub pork for the chicken and you have a winner. I also use 'Menlo' brand wrappers because true rice paper can be difficult to work with. As for a healthier version - I'll just shorten my life and stick with the pork and deep fry them because they are that good. Read More
(8)
16 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/30/2015
I've been making cha gio for 45 years and I'm always looking for a healthier version. The ground chicken resulted in a drier texture than what I'm normally use to. This recipe has the foundation for one of my favorite meals of all time. If you are going to use chicken instead of an authentic pork version I highly recommend using all dark meat otherwise sub pork for the chicken and you have a winner. I also use 'Menlo' brand wrappers because true rice paper can be difficult to work with. As for a healthier version - I'll just shorten my life and stick with the pork and deep fry them because they are that good. Read More
(8)
Rating: 4 stars
11/30/2015
I've been making cha gio for 45 years and I'm always looking for a healthier version. The ground chicken resulted in a drier texture than what I'm normally use to. This recipe has the foundation for one of my favorite meals of all time. If you are going to use chicken instead of an authentic pork version I highly recommend using all dark meat otherwise sub pork for the chicken and you have a winner. I also use 'Menlo' brand wrappers because true rice paper can be difficult to work with. As for a healthier version - I'll just shorten my life and stick with the pork and deep fry them because they are that good. Read More
(8)
Rating: 5 stars
01/04/2017
These are fantastic and taste almost exactly like my Vietnemese mother in law makes them. I messed up and bought the wrong wrapping but they were still awesome. Thanks for posting this! Read More
(2)
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Rating: 5 stars
03/24/2017
Great. I did use ground pork but otherwise used the recipe exactly as printed. Brilliant. Best ever. Read More
(1)
Rating: 5 stars
05/20/2018
I followed the directions and the turned out great! Read More
(1)
Rating: 5 stars
07/28/2019
These are exactly if not better than a restaurant! Excellent & delicious Read More
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Rating: 5 stars
12/31/2017
Delicious! Makes a great gluten free appetizer. Easy to make and fun to make with a few others. Read More
Rating: 4 stars
04/06/2019
I added 1/2 a teaspoon of ginger to make it better fit our tastes but all in all it is soooo good! Read More
Rating: 5 stars
07/10/2018
Made some adjustments as I don t eat seafood. Used Italian ground sausage and didn t use mushrooms. Turned out delicious!! Will make again!! Read More
Rating: 5 stars
11/13/2016
this was so easy and delish! I couldn't find the wood mushrooms so I just used button and I added crab meat to the shrimp instead of chicken. everyone loved them of course I had none left over! thanks for this wonderful recipe Read More