Vietnamese Spring Rolls (Cha Gio Viet)

The Vietnames love their spring rolls so much they have two popular versions. Here's the fried version. To see the fresh version, click here.

If you like this, we recommend: Maj Lazatin's Vietnamese Spring Rolls, Vietnamese Fresh Spring Rolls,
Vietnamese Fried Spring Rolls

Serves 4 to 5 
Prep Time 40 minutes 
Cooking Time 20 minutes

10 sheets dried rice paper
2 eggs, beaten
1 cup peanut oil

For the filling
1 ounce vermicelli noodles (sotanghon)
1 tablespoon dried mushrooms
1/2 pound ground lean pork
1/2 large onion
2 cloves garlic, finely chopped
4 ounces crab meat
2 ounces shrimp, shelled and chopped
1/4 teaspoon pepper

For the Nuoc Cham (spicy fish sauce)
1 clove garlic, finely chopped
1/2 hot chili pepper, finely chopped
1/2 tablespoon plus 1 teaspoon sugar
juice of half a lime
1/2 cup fish sauce
2 1/2 tablespoons water

1  Soak noodles in warm water for 20 minutes and cut into 1-inch-long pieces.

2  Soak dried mushrooms for 30 minutes, then drain and finely chop.

3  Combine all the filling ingredients in a bowl and set aside.

4  Cut a round sheet of rice paper into quarters. With a pastry brush, paint each with beaten egg.

5  When the wrapper is soft and transparent, place about 1 teaspoon of filling near the curved side. Fold the side over to enclose the filling and continue to roll.

6  After filling all the wrappers, fry the rolls on moderate heat until golden brown.

7  Serve spring rolls with lettuce, cilantro, mint, and Nuoc Cham (recipe follows).

8  Make Nuoc Cham (spicy fish sauce):  In a small bowl, combine garlic, chili pepper, sugar and lime juice. Add fish sauce and water. Mix well.

Shopping tip: You can load up on authentic Vietnamese food items such as Bahn Trang, Nam Pla, and Nuoc Mam at selected Pho Hoa branches in Metro Manila.

Photography by David Hanson | Styling by Angelo Comsti