Vietnamese Cuisine: Spring Rolls (Cha Gio)


We were very excited when Minoo told us that she had invited one of South Arm Community Kitchen’s pioneer member, Doris to demonstrate some Vietnamese dishes. Doris is a third generation Chinese Vietnamese here. It is such a privilege to be able to invite her to demonstrate in the kitchen as she is a very busy hair dresser now.

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The spring roll is deep fried until the skin is crispy. This is a great appetizer or finger food for holiday entertaining.

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Of course, the spring roll has to go with the Fish Sauce dipping sauce. The sourness of the dipping sauce cuts back the heaviness of the meat.

Ingredients for Spring Roll:

  • 2 pounds ground pork
  • 5 pieces black fungus, reconstituted in some water, finely chopped
  • 2 bunches of mung bean vermicelli, soak in some water to soften and cut into smaller strands.
  • 1 pound taro root
  • 1 medium carrot
  • 1 medium onion, finely chopped
  • 1 egg (optional)
  • 1 package spring roll rice paper wrap (Asian boy brand recommended)
  • salt and pepper to taste

Ingredients for Fish Sauce for dipping:

  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 3 tablespoons hot water
  • 1 tablespoon freshly squeezed lemon juice (or 3/4 tablespoon vinegar)
  • 1 tablespoon garlic chili sauce (optional)

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Instructions

Spring-Rolls-2-300x200Shred taro root and carrot. When dealing with taro root, wear a pair of gloves to prevent rashes.
Spring-Rolls-3-300x200Combine all ingredients except the spring roll paper in a large bowl and mix well.
Spring-Rolls-4-300x200Dip spring roll paper, one at a time, in a bowl of fairly hot water to soften it so that it’s pliable.
Spring-Rolls-5-300x200Scoop 2 tablespoons of the meat mixture onto the edge of the rice paper.
Spring-Rolls-11-300x200Bring the rice paper up to cover the meat mixture, fold the sides to the middle and continue to roll up into a bundle. Repeat until all the meat mixture is used up.
Spring-Rolls-6-300x200In a deep pot, heat 2-inches of oil for deep frying. Fry the spring rolls in batches until they are golden brown.
Spring-Rolls-10-300x200Drain the spring rolls on a plate lined with paper towel. Serve warm with fish sauce dipping sauce.
Spring-Rolls-8-300x200To prepare the fish sauce for dipping, combine fish sauce, sugar, hot water, lemon juice and chili garlic sauce in a bowl. Mix until sugar dissolved. This dipping sauce can be kept in the refrigerator for at least 2 to 4 weeks.

Here’s a video on how to wrap the spring roll which was video taped during the cooking session.

4 thoughts on “Vietnamese Cuisine: Spring Rolls (Cha Gio)

  1. Pingback: Chow Times » Bao Chau Spring Roll Specialty House on E Hastings and Slocan, Vancouver
  2. This is the second time me and my wife will prepare those dangerously yummy spring rolls 😉 A Vietnamese friend of ours told us to soak the rice paper in beer instead of water, have you ever tried this yourself? I’m curious to see what that will taste like, but since she’s a wonderful cook herself, I’m already sure that it will be delicious!

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