Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio)
Ingredients1 h 25 m servings 132 cals
- Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
- 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.
Per Serving: 132 calories; 5.2 g fat; 14.4 g carbohydrates; 6.5 g protein; 45 mg cholesterol; 225 mg sodium. Full nutrition
ReviewsRead all reviews 6
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...
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!
Delicious! Makes a great gluten free appetizer. Easy to make and fun to make with a few others.
Great. I did use ground pork, but otherwise used the recipe exactly as printed. Brilliant. Best ever.