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Cha Gio (Fried Spring Rolls)

Name: Cha Gio (Fried Spring Rolls)
Total time: 40 min
Yield: Serves 2
Cuisine: Vietnam
Ingredients: 200g Ground pork; 30g Glass noodles, soaked; 5g Wood ear mushroom, soaked; 1/3 Carrot; 1/4 Onion; 10 Spring roll wrappers; 2 tsp Fish sauce; 1 Egg; As needed Oil for frying

Side Dish

⏱ 40 min

👥 Serves 2

Difficulty ⭐⭐

Crisp wrappers packed tight with meat and vegetables — a fried spring roll essential to any celebration.

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📖 The Story Behind This Dish

Known as cha gio in the north and nem ran in the south, these are essential at celebrations like Tet (Lunar New Year) and weddings. Ground pork, glass noodles, wood ear mushroom, and carrot are wrapped in rice paper and fried until crisp, then eaten wrapped in lettuce and herbs, dipped in fish sauce.

🌆 Where it's eaten: Before Tet: relatives gather in the kitchen to fold the filling together, making a large batch all at once.

🥕 Ingredients (serves 2)

Ground pork 200g
Glass noodles, soaked 30g
Wood ear mushroom, soaked 5g
Carrot 1/3
Onion 1/4
Spring roll wrappers 10
Fish sauce 2 tsp
Egg 1
Oil for frying As needed

👩‍🍳 Instructions

Soak the glass noodles and wood ear mushroom, then chop finely. Mince the carrot and onion.
Combine the ground pork with the chopped vegetables, fish sauce, and egg; mix well to make the filling.
Place filling on a wrapper, roll tightly, and seal the edge with water.
Fry slowly in 320°F (160°C) oil, then finish with a second fry at 350°F (180°C) to crisp.
Drain and serve with lettuce and herbs.
Dip in nuoc cham (fish sauce, vinegar, sugar, and water combined) to finish.

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