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My review
Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio)
6
agoldstone
"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."
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Ingredients
1 h 25 m servings 132Original recipe yields 12 servings (24 spring rolls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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
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Reviews
Read all reviews 9Most helpful
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Newest
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...
3/23/2017
Great. I did use ground pork, but otherwise used the recipe exactly as printed. Brilliant. Best ever.
1/4/2017
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!
4/17/2019
I had so much fun making these, especially rolling up the rice paper wrappers! And they were so delish. I'll definitely be making these again very soon. Thank you for the recipe. :-)
4/6/2019
I added 1/2 a teaspoon of ginger to make it better fit our tastes but all in all it is soooo good!
7/10/2018
Made some adjustments as I don’t eat seafood. Used Italian ground sausage and didn’t use mushrooms. Turned out delicious!! Will make again!!
12/31/2017
Delicious! Makes a great gluten free appetizer. Easy to make and fun to make with a few others.
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 o...