Vietnamese spring rolls

Vietnamese spring rolls

Cha gio

South East Asian Food


Quantity Ingredient
1 egg, separated
500g lean pork mince
150g raw prawns, minced finely
100g crab meat, finely flaked
1/2 cup cloud-ear fungus, soaked
or 50g fresh mushrooms, finely chopped
1 brown onion, finely chopped
5 spring onions, finely chopped
4 garlic cloves, smashed and chopped
50g mung-bean vermicelli, soaked then cut into 4 cm lengths
salt and pepper, to taste
1 packet rice papers, preferably small ones
oil, for deep-frying


  1. Keep some of the egg white aside for sealing the wrappers. Beat the rest of the white and yolk separately.
  2. In a bowl combine the pork, prawns, crab meat, fungus or mushrooms, onion and spring onions, garlic, vermicelli, salt, pepper and beaten egg. Leave aside for half an hour to mature.
  3. In the meantime prepare the rice papers.
  4. To fill, fold over one part of the curved edge of a small rice paper to make a straight edge. Place about 2 heaped teaspoons of the meat mixture on top of the fold in a roll shape, fold in the sides, roll up and seal with egg white.
  5. If the papers are big ones, cut each one into four. Fold in the curved edge as before, place meat mixture on it, fold over the sides and roll up, sealing the end with egg white.
  6. Deep-fry the rolls in plenty of hot oil until golden brown and drain.
  7. For speed and convenience many people nowadays use the ready-made Chinese spring roll skins that are available in the refrigerators of Asian food stores instead of rice papers. These are made from wheat flour, however, and are not as fine as rice papers, especially the fresh kind available in Vietnam.
  8. Remember that Vietnamese spring rolls should be small thin ones 7–8 cm long.
  9. Serve spring rolls with a Herb salad plate and Nuoc cham dipping sauce. They go particularly well with Pickled beansprouts. It is nice to take a whole leaf of butter lettuce, place on it cucumber slices, herbs of choice and a spring roll, roll the leaf up into a packet, and eat in your hands, dipping into the sauce as you go.
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