Vietnamese Fried Spring Rolls (Cha Gio)

Today I’m sharing with you my version of the ever delicious Vietnamese Fried Spring Rolls (Cha Gio). These rolls are packed with a mixture of ground pork, vegetables, Asian seasonings and of course, noodles, all wrapped up in thin wheat wrappers and fried to perfection. They’re not only delicious but also fun to make and perfect to serve as an appetiser or light meal. Make these and bring a taste of Vietnam to your kitchen!

Wheat wrappers versus rice wrappers

Vietnamese fried spring rolls are traditionally made with rice paper. I prefer to use spring roll wrappers which are made from wheat. Wheat wrappers go lovely and golden and are much easier to work with all round for rolling and frying. Rice paper wrappers don’t tend to stay crisp for as long. They can be dangerous when frying (moisture from the rolls and hot oil don’t mix great,) and they also do not crisp up nearly as well as wheat wrappers.

By all means, if you wish to use rice paper for the filling mix, it certainly can be done. If using this option, make sure to allow your spring rolls to dry out, uncovered, in the fridge, for at least 30-60 minutes prior to deep frying to allow the fridge to remove some of the excess moisture from the wrappers. Another tip when using these wrappers, is only place one spring roll at a time into the hot oil and keep it separated from any others in the oil until the outside surface has ‘sealed’ so to speak, otherwise they stick together. It takes much longer to fry rice paper then it does wheat wrappers.

Adding mushrooms?

Vietnamese spring rolls generally also contain dried and soaked Wood Ear Mushrooms. I don’t add them as Im not a fan of them, but you can certainly add them. Soak 1/4 cup of wood ear mushrooms in boiling water for around 15 minutes. Drain and squeeze dry, finely chop and add to the mixture before rolling.

How to make the spring rolls

The filling is simply a matter of soaking the noodles until softened then draining, patting dry then cutting into short lengths. Add to a bowl with the remaining filling ingredients and mix well.

The longest part of this recipe is always going to the rolling. But once you get on a ‘roll’ they will be done before you know it. Below is a step-by-step guide to preparing the rolls before frying.

How to cook the Vietnamese spring rolls

To achieve the classic crunchy texture deep frying is the way to go. It’s a straightforward and quick process, but it’s crucial to ensure that the spring rolls are 100% cooked through before serving. Since the filling is raw, cutting one open to check ensures that it has been thoroughly cooked through.

Here’s a step-by-step guide for deep frying your spring rolls:

1. Heat Oil: Heat enough oil in a wok, deep saucepan (filled to about 1/3 up the sides), or alternately use an electric deep fryer following the manufacturer’s directions. Heat the oil to 170 degrees Celsius.
   • Tip: To test if the oil is ready, drop a cube of bread into the oil—it should crisp up within 20 seconds. Alternatively, use a laser temperature gadget for accuracy.
2. First Deep Fry: Work with 4-5 spring rolls at a time. Carefully lower them into the hot oil and cook for 4-6 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them, drain on paper towels quickly, and then transfer to a wire rack. This helps maintain their crispiness.
3. Repeat: Repeat the frying process with the remaining spring rolls, ensuring that the oil returns to the correct temperature before frying each batch.
4. Second Deep Fry: Reheat the oil to 190 degrees Celsius. Do a second fry on the spring rolls, in batches, for 1-2 minutes until golden brown and 100% cooked through (make sure to test one). Drain and set aside.

Why do a double fry?

Double deep frying is a cooking technique commonly used for certain meats, including items like chicken wings, french fries, and, in this case, spring rolls. The process involves frying the food twice at different temperatures, and it serves several purposes:

1. Crispiness: The primary reason for double frying is to achieve a crispier texture. The initial fry cooks the food through and begins the process of developing a crispy exterior. The second fry at a higher temperature helps to further dehydrate the surface, resulting in a more substantial and crunchy crust.
2. Moisture Control: Double frying is effective in controlling the moisture content of the food. The first fry allows the interior to cook while retaining moisture. The second fry at a higher temperature then removes excess moisture from the surface, preventing the food from becoming soggy.
3. Colour Development: The double frying process contributes to the development of an appealing golden-brown colour on the exterior of the food.
4. To Be Sure These Rolls Are Cooked Through: The last purpose and also a very important one, is that the filling in these rolls contain raw pork. By doing a double fry on these, it will ensure that your rolls will be cooked throughly through. Always test one though to be certain before serving them!

Serving suggestions

Deep fried food is best served immediately or shortly after frying to preserve the crunch and texture. If you wish to cook them before guests arrive of make shortly ahead of time, they are best placed onto a baking tray and kept warm in a low 100C oven until ready to serve.

The spring rolls can be served as an appetiser, snack, light meal or served as part of a vermicelli noodle bowl.

The spring rolls (Cha Gio) are traditionally served with:

• Nuoc Cham: Vietnamese dipping sauce with fish sauce, lime juice, sugar and chilies (recipe below)
• Pickled carrot and daikon (I only serve with carrot as I am not a daikon fan)
• Fresh herbs: Regular mint, Vietnamese mint and/or Thai basil
• Fresh veggies: Sliced cucumbers and lettuce. You place a spring roll into the lettuce along with some herbs, pickled vegetables then roll up, dunk and serve.

You may also enjoy:

• Thai Pork & Prawn Spring Rolls
• Crispy Prawn Balls
• Chicken & Ham Spring Rolls