Cha gio/Vietnamese fried spring rolls
Cha gio/Vietnamese fried spring rolls is a easy Vietnamese recipe that serves 4. 120 calories per serving. Recipe by Nuocmamafoods on YouTube.
Prep: 30 min | Cook: PT0M | Total: 45 min
Cost: $19.68 total, $4.92 per serving
Ingredients
- 200 g Ground Pork (lean, fresh)
- 200 g Shrimp (peeled, deveined, roughly chopped)
- 20 g Dried Wood Ear Mushrooms (rehydrate in warm water 10 minutes, then slice thinly)
- 50 g Glass Noodles (Bean Thread Noodles) (soak in warm water 10 minutes, drain)
- 1 medium Carrot (peeled and julienned)
- 2 cloves Garlic (minced)
- 1 tsp Onion Powder
- 0.5 tsp Ground Black Pepper
- 1 tsp Salt
- 1 tsp Sugar
- 0.5 tsp MSG (Monosodium Glutamate) (optional, for umami boost)
- 1 large Egg (beaten, used as egg wash to seal the rice paper)
- 12 sheets Rice Paper Wrappers (frozen; thaw before use; any brand except low‑quality white/red Milo brand)
Instructions
Rehydrate Noodles and Mushrooms
Place the glass noodles in a small bowl and cover with warm water; let soak for 10 minutes, then drain. Meanwhile, put the dried wood‑ear mushrooms in another bowl of warm water, soak 10 minutes, squeeze out excess water and slice thinly.
Time: PT10M
Prep Shrimp, Pork and Vegetables
Finely chop the shrimp, grate or julienne the carrot, and mince the garlic. Set aside.
Time: PT5M
Mix the Filling
In a mixing bowl, combine ground pork, chopped shrimp, rehydrated mushrooms, drained noodles, carrot, minced garlic, onion powder, ground pepper, salt, sugar and MSG. Using your right hand (gloves on), mix thoroughly until the mixture is uniform.
Time: PT5M
Prepare Egg Wash
Beat the egg in a small bowl; set aside for sealing the rice‑paper edges.
Time: PT2M
Soften Rice‑Paper Wrappers
Fill a large shallow dish with warm water (about 40‑45°C). Submerge one rice‑paper sheet for 5‑10 seconds until pliable, then lay flat on a clean surface. Repeat for all sheets.
Time: PT5M
Temperature: 40-45°C
Assemble the Spring Rolls
Place a softened rice‑paper sheet on the work surface. Spoon 2‑3 tablespoons of filling onto the lower third of the sheet. Fold the bottom edge over the filling, fold the two side edges toward the center, then roll tightly toward the top edge. Brush the final edge with egg wash to seal. Repeat for all sheets.
Time: PT15M
Serve or Store
Arrange the rolls on a plate and serve immediately with nuoc cham dipping sauce, or cover with a damp cloth and refrigerate.
Time: PT0M
Nutrition Facts
- Calories
- 120
- Protein
- 8 g
- Carbohydrates
- 15 g
- Fat
- 4 g
- Fiber
- 2 g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: Shellfish, Egg, MSG
Ingredient Substitutions
- Instead of Ground Pork: Ground chicken, Ground turkey
- Instead of Shrimp: Cooked shrimp, Crab meat
- Instead of Dried Wood Ear Mushrooms: Shiitake mushrooms, Enoki mushrooms
- Instead of Glass Noodles (Bean Thread Noodles): Rice vermicelli
- Instead of Carrot: Daikon radish
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Onion Powder: Finely minced fresh onion (½ tsp)
- Instead of Ground Black Pepper: White pepper
- Instead of MSG (Monosodium Glutamate): Soy sauce (1 tsp)
- Instead of Egg: Water (but less seal)
- Instead of Rice Paper Wrappers: Lettuce leaves for low‑carb version
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Small Bowl for Soaking Noodles
- Kitchen Gloves
- Large Shallow Dish
- Tongs or Clean Hands (optional)
- Plate for Assembled Rolls
Critical Steps — Do Not Skip
- Soaking noodles and mushrooms correctly to achieve proper texture.
- Mixing the raw meat filling thoroughly while maintaining hygiene.
- Sealing the rice‑paper edge with egg wash to prevent the roll from opening.
Chef Tips from the Video
- Add a handful of fresh herbs (mint, cilantro, Thai basil) to the filling for authentic Vietnamese aroma.
- Serve with a classic nuoc cham dipping sauce: fish sauce, lime juice, sugar, water, garlic, and sliced chilies.
- For extra crunch, include thinly sliced cucumber or daikon radish in the filling.
Troubleshooting
Rice‑paper tears during rolling.
Make sure the sheet is fully softened but not over‑soaked; work quickly and avoid over‑filling.
Filling is too wet and makes the roll soggy.
Drain the soaked noodles and mushrooms well, and pat the shrimp and pork mixture with a paper towel before mixing.
Storage
Refrigerator: Store assembled rolls in an airtight container for up to 2 days; keep a damp paper towel on top to retain moisture.
Freezer: Not recommended; rice‑paper becomes rubbery after freezing.
Room temperature: Can sit at room temperature for up to 1 hour before serving.
Make-Ahead Tips
- Prepare the filling up to step 3 and store in the refrigerator for up to 24 hours.
- Soak the glass noodles and wood‑ear mushrooms a few hours ahead; keep them covered in water.
- Egg wash can be made in advance and kept refrigerated for 2 days.
Frequently Asked Questions
What is the cultural significance and history of Vietnamese fresh spring rolls in Vietnamese cuisine?
Vietnamese fresh spring rolls, known as Gỏi cuốn, originated in Southern Vietnam as a light, healthy snack that showcases fresh herbs, vegetables, and protein wrapped in rice paper. They are a staple of everyday meals and street‑food culture, reflecting the Vietnamese emphasis on balance, freshness, and communal sharing.
What are the traditional regional variations of Vietnamese fresh spring rolls across Vietnam?
In the South, rolls often contain shrimp, pork, herbs, and vermicelli, while Central versions may add sliced pork belly and a spicier nuoc cham. Northern styles sometimes use fewer herbs and focus on a cleaner flavor profile, occasionally substituting lettuce leaves for rice paper during hot weather.
How are Vietnamese fresh spring rolls traditionally served in Vietnam?
They are typically served at room temperature with a side of nuoc cham dipping sauce made from fish sauce, lime juice, sugar, garlic, and chilies. The rolls are presented on a platter with fresh lettuce, herbs, and sometimes sliced cucumber for added crunch.
On what occasions or celebrations are Vietnamese fresh spring rolls typically enjoyed in Vietnamese culture?
Fresh spring rolls are popular at family gatherings, Lunar New Year (Tết), and casual get‑togethers because they can be prepared ahead and are easy to share. They are also a common offering at street‑food markets and tea‑time snacks.
What authentic ingredients are essential for Vietnamese fresh spring rolls versus acceptable substitutes?
Authentic rolls use rice‑paper, shrimp, pork, glass noodles, wood‑ear mushrooms, carrots, and fresh herbs. Acceptable substitutes include ground chicken for pork, rice vermicelli for glass noodles, and lettuce leaves if rice paper is unavailable, though the texture will differ.
What other Vietnamese dishes pair well with Vietnamese fresh spring rolls?
Fresh spring rolls pair beautifully with Vietnamese pho, bánh mì, bún thịt nướng (grilled pork noodle salad), and a simple bowl of canh chua (sour soup). The lightness of the rolls balances richer, broth‑based dishes.
What are the most common mistakes to avoid when making Vietnamese fresh spring rolls at home?
Common errors include over‑soaking the rice‑paper (causing tears), over‑filling the roll (making it hard to seal), and not draining the noodles or mushrooms enough, which leads to soggy rolls. Using cold water for the rice‑paper also makes it stiff and difficult to roll.
Why does this Vietnamese fresh spring roll recipe use egg wash to seal the rice paper instead of water?
Egg wash creates a stronger, glossy seal that holds the roll together during handling and storage, especially when the filling is moist. Water can slip off and may not keep the edge closed, leading to rolls that fall apart.
Can I make the filling for Vietnamese fresh spring rolls ahead of time and how should I store it?
Yes, prepare the filling up to step 3, place it in an airtight container, and refrigerate for up to 24 hours. Keep the noodles and mushrooms well‑drained to prevent excess moisture from making the mixture soggy.
What does the YouTube channel Nuocmamafoods specialize in?
The YouTube channel Nuocmamafoods specializes in authentic Vietnamese home‑cooking tutorials, focusing on simple, ingredient‑driven recipes that showcase traditional flavors and techniques for everyday cooks.
How does the YouTube channel Nuocmamafoods' approach to Vietnamese cooking differ from other Vietnamese cooking channels?
Nuocmamafoods emphasizes practical, no‑fuss methods, often using readily available grocery‑store ingredients and clear step‑by‑step visuals. The host also adds humor and real‑world tips, like using gloves for raw meat, which sets the channel apart from more formal or restaurant‑style presentations.
Last updated: August 30, 2026
