Cha gio spring rolls

cha_gio_spring_rolls

Vietnamese cuisine is a delight for the senses. Its exotic flavours, textures and aromas have captivated the world over the years. At the forefront of this culinary experience are Vietnamese spring rolls. Known locally as cha gio, they are a famous snack that is loved for their crispy exterior and savoury fillings. These rolls are widely available in Vietnamese restaurants and are an essential dish on their menus around the world.

Cha gio or Vietnamese spring rolls are filled with a delicious mixture of vegetables, noodles and meat, wrapped in rice paper and deep-fried until golden and crispy. The dish is a perfect blend of textures, with the crisp exterior contrasting with the tender and juicy stuffing inside. The dish can be served as an appetizer or as a main course and is a healthy option, being light but filling at the same time.

The filling for cha gio can vary, depending on the cook and the ingredients available, but the most traditional spring rolls have a pork filling with vegetables and herbs. However, vegetarian options that use tofu are widely available and provide a delicious and healthy twist to the classic recipe. Other popular fillings include shrimp and crab, chicken and beef, mushroom and many more. The filling is usually cooked beforehand, and then rolled and deep-fried, ensuring that the roll is crispy and golden brown.

To create a cha gio dish, one requires some essential ingredients, the most crucial being rice paper, which can be easily obtained from any Asian grocery store. Other ingredients include ground pork or other meat, vegetables such as carrot and onion, rice vermicelli and herbs. To make the rolls more flavourful, ingredients such as seasoning agents like fish sauce, garlic and sugar can also be added.

The cooking technique is quite simple. First, the filling ingredients should be cooked separately and allowed to cool down. Once this is done, the rice paper is dipped into water to ensure that it becomes pliable and is easy to roll. The cooled filling is then placed on the rice paper, and the roll is tightly wrapped, ensuring that no gaps are left as this will result in the filling spilling out when deep-fried.

Once the rolls are ready, they are deep-fried in hot oil until crispy and golden brown. They are then served hot, accompanied by dipping sauces that range from sweet chilli sauce to nuoc cham sauce. These sauces help to enhance the flavour of the rolls and provide a sweet and sour contrast to the savoury rolls.

Cha gio is often enjoyed as a snack or appetizer, but it can also be served as a meal. In Vietnam, it is commonly served with a light dipping sauce and a side of vegetables or salad. It is also a common sight to see the rolls being eaten with lettuce leaves, mint and cilantro leaves, adding an extra layer of flavour to the rolls.

In conclusion, cha gio is a delight to the senses, and it is a must-try for any foodie or lover of Vietnamese cuisine. With its crispy exterior and savoury fillings, it is a delicious and healthy snack or meal option. The recipe is easy to follow and can be customized to suit individual taste preferences. Whether enjoyed at a restaurant or made in the comfort of your home, cha gio is an experience that is sure to satisfy your cravings, leaving you wanting more.

Ingredients:

  • 1/2 pound ground pork
  • 1/2 cup cooked vermicelli noodles
  • 2 cloves garlic
  • 1 shallot
  • 1/2 cup wood ear mushrooms, chopped
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tsp black pepper
  • 1 package spring roll wrappers
  • 1 beaten egg
  • Oil for frying

Instructions:

  1. In a bowl, mix together the ground pork, vermicelli noodles, garlic, shallot, wood ear mushrooms, fish sauce, sugar, and black pepper until well combined.

  2. Soak the spring roll wrappers in warm water for 30 seconds until pliable. Lay each wrapper flat on a plate.

  3. Place about 2 tablespoons of the pork mixture onto the center of each wrapper. Fold the wrapper over the filling, tucking in the sides, and roll it up tightly.

  4. Brush the edges of the wrapper with beaten egg to seal the roll.

  5. Heat the oil in a deep frying pan over medium-high heat. When hot, add the spring rolls and fry until golden brown, turning occasionally.

  6. Remove from the heat and place on a paper towel to drain excess oil.

  7. Serve immediately with sweet chili sauce or Vietnamese dipping sauce. Enjoy!