CHA GIO (VIETNAMESE FRIED SPRING ROLLS)
Cha gio, or Vietnamese Fried Spring Rolls, are delicious on their own, or in a noodle salad. Find out how to make them at home with this authentic recipe!
Provided by Bill
Categories Appetizer
Time 2h40m
Number Of Ingredients 18
Steps:
- Soak the dried mung bean noodles in warm water (submerge them completely) for 30 minutes. Drain thoroughly, and cut into ¼ inch pieces.
- In a large bowl, combine the noodles, ground pork, grated carrot, chopped wood ear mushrooms, shallots, garlic, ginger egg white, fish sauce, vegetable oil, salt, white pepper, and 1 teaspoon sugar. Mix until everything is uniformly combined.
- In a large, shallow bowl or deep plate, dissolve the remaining 2 teaspoons sugar in 1 cup warm water. Sugar is optional but does help the spring rolls to brown when frying.
- To wrap each roll, place a rice paper wrapper into the sugar water for about 5-10 seconds, making sure it is completely submerged. Remove it from the water. It will still be quite firm, but it will soften quickly!
- Place about 40g of filling in a log shape on one side of the wrapper. Begin tightly folding the wrapper over the filling (no air bubbles!), and roll the spring roll forward 1 complete revolution. Lightly press down on each end of the filling to flatten the rice paper and push the filling together to eliminate any air bubbles.
- Fold one side of the wrapper towards the middle of the spring roll. Repeat with the other side. Roll the spring roll forward while tucking in the front to prevent air pockets. The rice paper wrapper will stick to itself. It doesn't require anything additional to seal. Place the rolls on a plate or sheet pan lined with a clean, dry kitchen towel or parchment paper.
- Once wrapped, transfer the spring rolls to the refrigerator and chill for at least 1 hour, so they can dry out and firm up. This step helps minimize the wrapper bubbling when frying (though bubbling is normal). Take them out of the refrigerator 15 minutes before frying.
- Heat about 3 cups of canola or vegetable oil in a medium pot to 335°F/170°C (the oil level should be a little over halfway up the sides). Fry the spring rolls in small batches-about three at a time. Make sure they do not touch just after they are placed in the oil as the skins will be sticky until a crust forms. Cook each batch for 5 to 6 minutes, or until light golden brown. (Frying them in small batches prevents them from sticking to each other.)
- Use a metal slotted spoon to pull them out of the oil. Drain on a rack, and continue frying. Maintain the correct oil temperature by periodically adjusting your heat.
- When ready to serve, refry the spring rolls (yes, they need to be fried twice) at 350°F/175°C for 1 ½ to 2 minutes to make them nice and crispy. Double-frying is important! Serve with fresh lettuce, cilantro, Thai basil, mint and nuoc cham for dipping.
Nutrition Facts : Calories 338 kcal, Carbohydrate 30 g, Protein 12 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 36 mg, Sodium 517 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CRISPY SPRING ROLLS (CHA GIO)
The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Provided by Mai Pham
Categories Chicken Mushroom Onion Pork Appetizer Fry Carrot Noodle Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 25 pieces
Number Of Ingredients 22
Steps:
- Combine the bean thread noodles, mushrooms, onion, carrots, and green onions in a mixing bowl. Set aside.
- Beat the eggs in a large bowl. Mix in the fish sauce, garlic, salt, sugar, and black pepper. Add the chicken and pork and using a fork, break up the meat, so it is thoroughly mixed with the seasonings. Add the noodle mixture and mix well. Set aside.
- Combine the cornstarch and water in a small saucepan. Bring to a boil over low heat and stir often to prevent sticking. If mixture seems too thick, add more water. This will be the "glue" to seal the edges of the wrapper.
- Cut the wrappers in half diagonally. You will have two equal triangles. Starting with the longest side toward you, place about 2 tablespoons of filling on the bottom area of the triangle. Using your fingers, mold the filling into a cylinder 2 inches long and 1 inch wide. Fold the two pointed ends of the wrapper in and roll to enclose. Dab a little cornstarch mixture along the edges (do not use too much "glue") and seal the roll. Set aside while you finish making the remaining rolls. Do not stack them.
- To fry, preheat a large wok or fry pan. When hot, pour enough oil in to completely cover the spring rolls. Heat to about 325 degrees. Carefully place the rolls into the oil. Do not crowd the pan or place the rolls on top of each other. Fry the spring rolls until filling is cooked, about 5 to 6 minutes on each side, turning often until they are nicely brown and crisp. If they brown too quickly, reduce the heat as the oil is too hot. Remove the cooked spring rolls from the pan and drain on paper towels. Serve immediately with dipping sauce and table salad .
- To enjoy a spring roll the Vietnamese way, put it on a lettuce leaf, top with cucumber and mint, and wrap it up. Then dip in Vietnamese dipping sauce.
CHả GIò (VIETNAMESE SPRING ROLLS)
Steps:
- Mix all the filling and seasoning ingredients together in a large mixing bowl.Pro Tip: Use plastic glad wrap to cover the bowl's top as you wrap so that it doesn't become dry during the process. This also means you can seal it for the fridge if you don't end up using it all.
- Put the wrapper on the plate with a corner pointing to you. Spoon about 1 1/2 tsp of the filling into the center of the wrapper and squeeze it to make a log.
- Fold the bottom corner up and over the mince, then pull the log gently towards you to remove any air bubbles.
- Fold the left and right corners into the center.Note: Wrap the wrapper all the way to each end of the log so there are no gaps. Keep in mind that the shape of your mince log will determine how long your Chả Giò ends up being.
- Roll tightly from the bottom up until there's a small triangle left.
- Dip your finger into the egg white and smear some of it on the tip of the triangle.
- Complete the roll by rolling it upward until you have a sealed Chả Giò. Place each finished one on a plate or a tray to fry.Note: If you don't plan on frying them straight away, pack them into freeze-safe bags and let them freeze until you're ready to cook them.
- Bring the oil in a pot to a medium-high heat and gently place the spring rolls in to cook for 5 minutes or until golden.
- Enjoy them fresh as is or serve it with a classic Vietnamese Dipping Sauce (Nước Mắm)!
Nutrition Facts : Calories 461 kcal, Carbohydrate 21 g, Protein 16 g, Fat 35 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 138 mg, Sodium 1643 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 20 g, ServingSize 1 serving
MRS. LE'S CHA GIO (SPRING ROLLS)
Mrs Le, the owner of Cha Gio Restaurant in Atlanta (which has merged with Wild Thai restaurant) makes these wonderful spring rolls.
Provided by MarraMamba
Categories < 60 Mins
Time 50m
Yield 8 spring rolls
Number Of Ingredients 20
Steps:
- For filling: In a bowl, mix together the chicken, black fungus, bean threads, white onion, green onion, crab meat, shrimp, carrots, bean sprouts, egg, fish sauce and white pepper. Set aside.
- Dip each sheet of rice paper in warm water and place on a clean towel, just as you are ready to fill and roll.
- Put sheet on a flat surface. Put about 1/4 cup filling across bottom 1/3 of rice sheet. Fold 1/3 of sheet on left side over mixture and repeat with the right side. Starting at the bottom, carefully roll up as tightly as possible. Place spring rolls on platter.
- When all spring rolls are completed, heat 1 to 2 inches of vegetable oil in a wok or deep skillet to 350 degrees. Place spring rolls in the hot oil folded side down to keep them from breaking. Cook 2 to 4 minutes per side or until they are a golden brown and ends are brown indicating that the ingredients are done. Drain and serve immediately.
- For dipping sauce: Put carrots, crushed red pepper sauce, lemon juice and sugar in a small serving bowl. Pour the boiling water over the ingredients. Add the fish sauce to taste. Stir to mix. Serve.
- Makes about 8 spring rolls.
Nutrition Facts : Calories 22.3, Fat 0.7, SaturatedFat 0.2, Cholesterol 26.4, Sodium 16.9, Carbohydrate 3.2, Fiber 0.6, Sugar 1.8, Protein 1.2
More about "mrs les cha gio spring rolls food"
VIETNAMESE FOOD : CHA GIO (EASY CRISPY SPRING ROLLS)
From youtube.com
Author mtl food snobViews 10.3K
SEAFOOD SPRING ROLL (CHả GIò Rế) | VIETNAMESE RECIPES
From sbs.com.au
VIETNAMESE EGG ROLLS (CHA GIO) — VICKY PHAM
From vickypham.com
CHA GIO (VIETNAMESE FRIED SPRING ROLLS) • CURIOUS CUISINIERE
From curiouscuisiniere.com
VIETNAMESE EGG ROLLS RECIPE (CHả GIò) - HUNGRY HUY
From hungryhuy.com
CHả GIò CHAY (VIETNAMESE VEGETARIAN SPRING ROLLS)
From thefoodietakesflight.com
CHA GIO (VIETNAMESE SPRING ROLLS) - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
CHả GIò - WIKIPEDIA
From en.wikipedia.org
CHA GIO: A COMPLETE GUIDE TO VIETNAMESE EGG ROLLS
From vietnamnomad.com
LA MAISON DES PâTES FRAîCHES - YELP.CA
From yelp.ca
CHA GIO - FOODWIKI - TAKEAWAY.COM
From takeaway.com
VEGAN SPRING ROLLS (CHả GIò CHAY) + MANY AWESOME TRICKS
From youtube.com
CHA GIO CHAY (VEGETARIAN SPRING ROLLS) - WOK AND KIN
From wokandkin.com
SPRING ROLL (CHả GIò) - TRADITIONAL VIETNAMESE FOOD
From vietnamdiscovery.com
LUNCH MENU – MRS. MITCHELL'S RESTAURANT
From mrsmitchells.com
VIETNAM | VIETNAMESE CHả GIò: A ROLL OF FLAVORS AND TRADITION
From vietnam.com
LA MAISON DES PâTES FRAîCHES FOOD PAGES
From maisondespates.foodpages.ca
EASY TO MAKE VIETNAMESE FRIED ROLLS RECIPE | CHA GIO | SPRING …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love