Cha Gio Recipe (Vietnamese Fried Spring Rolls)
Also known as nem ran, these crispy pork-filled appetizers are a year-round treat in Vietnam—and a must-have during Tet (Lunar New Year).
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Cooking tools:
- Deep-fry thermometer
- Wok
- Pot
- Stove
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Grater
- Peeler
- Colander
- Serving platter
- Tongs
Ingredients
- 2 oz. dried cellophane noodles
- 1 oz. dried woodear mushrooms, washed
- 1 lb. ground pork
- 3 carrots, peeled, one grated and two thinly sliced, divided
- 1 medium yellow onion, peeled and finely chopped
- 1 large egg, lightly beaten
- Kosher salt
- freshly ground black pepper
- 40 Vietnamese triangular rice-paper wrappers
- 2 oz. dried rice vermicelli
- ½ cup fresh holy or sweet basil leaves
- 2 cucumbers, thinly sliced
- 1 lettuce head, separated and washed
- Vegetable oil, for frying
- Nước chấm, for serving
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