Vietnamese Fried Springrolls (Cha Gio)

We loved Vietnamese fried spring rolls (Cha Gio). I loved the texture and crispiness of fried rice paper, it added a touch of difference from the usual fried Chinese spring rolls or egg rolls. It was quite pricey to order it in a restaurant as it costs about $2 a piece. So, I decided to make it at home. I got to put more ingredients in my filling as usually what we got at a restaurant was filled with minimal ingredients. It was definitely a treat but I hated that my hair smelled of fried oil afterward.




Ingredients:

(A)

• Ground Pork
• Wood ear fungus, soften
• Carrot, shredded
• Green onion, chopped
• Glass vermicelli, soften in hot water, cut
• Fish sauce
• Sesame oil
• Salt
• Black/ white peppers
• A touch of sugar

Vietnamese rice paper
Oil for deep-frying

Filling before wrapping.

Method:

1. Mix (A) together in a bowl. Let it marinate in the refrigerator for at least an hour.

2. Soften the Vietnamese rice paper in warm water, place filling on it and wrap it up spring roll style. Set aside and finish the rest.

3. Heat up oil in a wok. When hot, turn the heat to medium and deep-fry Cha Gio in batches. About three at a time and be careful not to let it touch each other as the skin would break. Deep-fry until golden brown in color, drain on paper towel.

4. Serve with Thai chili sauce, or Vietnamese Nuoc Cham (sweet vinegar sauce).

Note: 

1)  I read that by adding a little sugar in the warm water to soften the rice paper will help the rice paper to brown evenly when deep-frying.

2)  Adding an egg or two in the filling might help the rice paper to remain crispy, the filling has to be dry so that it won't create moisture when fried and soften the rice paper.