Vietnamese Fried Lumpia Recipe
Serve it with a homemade sweet-spicy dipping sauce!
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.
Vietnamese Fried Lumpia Ingredients
How to make Vietnamese Fried Lumpia
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