Cha gio/Vietnamese fried spring rolls

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

1. 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

2. Prep Shrimp, Pork and Vegetables

   Finely chop the shrimp, grate or julienne the carrot, and mince the garlic. Set aside.

   Time: PT5M

3. 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

4. Prepare Egg Wash

   Beat the egg in a small bowl; set aside for sealing the rice‑paper edges.

   Time: PT2M

5. 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

6. 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

7. 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