Vietnamese Fried Lumpia Recipe

Serve it with a homemade sweet-spicy dipping sauce!

IMAGE Roselle Miranda

The Vietnamese have their own classic lumpia. Known as cha gio, these fried spring rolls are wrapped, not in the usual lumpia wrapper made from flour, water, and eggs, but in rice paper if you want to achieve a more authentic cha gio. If you can't find rice paper, you can easily use lumpia wrappers as an easy-to-use substitute. It's also easier to cook and doesn't require double frying. 

These spring rolls also have a different kind of filling from our meaty lumpia: sotanghon, tengang daga or wood ear mushrooms, ground pork, carrots, and lots of patis and ground pepper.  

It also goes really well with a classic dipping sauce. Called nuoc cham, this is the basic dipping sauce for many Vietnamese dishes. For this version, it's sweet, spicy, tangy, and a bit fishy from the patis. it is super easy to make. Plus, the ingredients are all easily available. Feel free to tweak the recipe to get the perfect sweetness, spiciness, or even tanginess that you want in your dipping sauce. 

ADVERTISEMENT - CONTINUE READING BELOW
 
Photo by Roselle Miranda
CONTINUE READING BELOW
Recommended Videos

 

Prep Time
50 mins 
Cooking Time
30 mins 
Ready In
1 hr 20 mins 
Yield
18
Cuisine
Vietnamese
Cooking Method
Fry

Vietnamese Fried Lumpia Ingredients

How to make Vietnamese Fried Lumpia

ADVERTISEMENT - CONTINUE READING BELOW

Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!

Got your own version of the classic dishes? Pa-share naman! Get your recipe published on Yummy.ph by submitting your recipe here.

Yummy.ph is now on Quento! Click here to download the app on Android and IOS, and enjoy more articles and videos from us and your other favorite websites!

LEAVE A REVIEW
You have to be logged in to post a review.
Log In