Crispy Pork and Shrimp Spring Rolls with Dipping Sauce (Cha Gio)
Golden and crispy Vietnamese spring rolls, filled with a savory mixture of ground pork, shrimp, taro, and glass noodles, served with fresh lettuce and a classic Nuoc Cham dipping sauce.
Ingredients
- Rice Paper Wrappers5 sheets
- Fish Sauce15 ml
- Garlic5 g
- Black Pepper3 g
- Cooking Oil20 ml
- Ground Pork150 g
- Shrimp80 g
- Taro20 g
- Wood Ear Mushroom5 g
- Glass Noodles10 g
- Shallot10 g
- Lettuce30 g
- Fresh Mint5 g
- Lime1 whole
- Sugar10 g
- Chili5 g
- Water30 ml
Instructions
- 1Step 1
Rehydrate wood ear mushrooms and glass noodles according to package instructions; finely chop mushrooms and cut noodles into short pieces. Grate taro. Mince shallot, garlic, and chili.
- 2Step 2
In a bowl, combine ground pork, minced shrimp, grated taro, chopped wood ear mushrooms, glass noodles, minced shallot, 5ml fish sauce, and black pepper. Mix well.
- 3Step 3
Prepare a clean work surface. Dip one rice paper wrapper quickly in warm water to soften. Lay it flat. Place a small amount of filling (about 2 tablespoons) near one edge.
- 4Step 4
Fold in the sides, then roll tightly from the bottom up to form a spring roll. Repeat with remaining wrappers and filling.
- 5Step 5
Heat cooking oil in a small pot or deep skillet over medium-high heat (about 170-180°C). Carefully add spring rolls, frying in batches if necessary, for 5-7 minutes or until golden brown and crispy, turning occasionally.
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