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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