Cha Gio

Name: Cha Gio
Yield: 4
Cuisine: Vietnam
Ingredients: Small rice paper wrappers (banh trang) or spring roll wrappers — 16; Ground pork — 300 g (10 oz); Dried glass noodles, soaked and roughly chopped — 50 g (1.75 oz); Carrot, finely grated — 1; Dried wood ear mushrooms, soaked and finely chopped — 3; Small onion, finely chopped — 1; Egg — 1; Fish sauce — 1 tbsp; Black pepper — 1/2 tsp; Vegetable oil, for frying; Lettuce leaves and fresh herbs, to serve; Nuoc cham, to serve

The Quirky Foodster Team

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Servings

Ingredients

Small rice paper wrappers (banh trang) or spring roll wrappers — 16
Ground pork — 300 g (10 oz)
Dried glass noodles, soaked and roughly chopped — 50 g (1.75 oz)
Carrot, finely grated — 1
Dried wood ear mushrooms, soaked and finely chopped — 3
Small onion, finely chopped — 1
Egg — 1
Fish sauce — 1 tbsp
Black pepper — 1/2 tsp
Vegetable oil, for frying
Lettuce leaves and fresh herbs, to serve
Nuoc cham, to serve

Method

In a mixing bowl, combine the ground pork, chopped glass noodles, grated carrot, chopped wood ear mushrooms, onion, egg, fish sauce and pepper. Mix well.
Lay out a wrapper and place a spoonful of filling near one edge.
Roll tightly into a cylinder, folding in the sides partway through to seal the filling inside.
Repeat with the remaining wrappers and filling.
Heat oil in a deep pot to 160-170°C (325-340°F) and fry the rolls in batches for 6-8 minutes, turning occasionally, until deep golden brown and crisp.
Drain on paper towels and serve hot, wrapped in lettuce leaves with fresh herbs, alongside nuoc cham for dipping.

Introduction: Cha gio are crispy, deep-fried spring rolls filled with seasoned ground pork, vegetables and glass noodles, wrapped in a thin rice paper or wheat wrapper.

Cultural Background: Cha gio are crispy, deep-fried spring rolls filled with seasoned ground pork, vegetables and glass noodles, wrapped in a thin rice paper or wheat wrapper. A beloved appetizer at gatherings and celebrations, they're prized for their satisfying crunch and savoury filling.

Tips: Fry at a moderate, steady temperature — too hot and the outside will burn before the filling cooks through. Roll the wrappers tightly to prevent them from unravelling during frying. Serve with plenty of fresh lettuce and herbs for wrapping, a classic way to balance the richness.

Variations: Add cooked shrimp to the filling for extra flavour and texture. Use rice paper wrappers for a slightly different, extra-crisp texture compared to wheat-based wrappers. Bake at 200°C (400°F) for 20-25 minutes, turning once and brushing with oil, for a lighter version. A vegetarian version can use finely chopped mushrooms, tofu and extra vegetables in place of pork.

Storage: Refrigerate cooked rolls in an airtight container for up to 3 days, or freeze uncooked rolls for up to 2 months.

Reheating: Reheat in an oven at 180°C (350°F) for 10 minutes until crisp and hot through; avoid microwaving as it softens the wrapper.

FAQs:

Q: What are wood ear mushrooms?

A: Wood ear mushrooms are a type of dried fungus with a mild flavour and pleasantly chewy texture, commonly used in Vietnamese and other Asian fillings.

Q: Can these be frozen before frying?

A: Yes, freeze the uncooked rolls and fry directly from frozen, adding a few extra minutes to the cooking time.

Q: What's the best way to serve cha gio?

A: Wrapped in lettuce leaves with fresh herbs, dipped in nuoc cham, which balances the richness of the fried roll.