Best Vietnamese Spring Rolls Cha Gio Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AUTHENTIC VIETNAMESE SPRING ROLLS (NEM RAN HAY CHA GIO)



Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio) image

This is a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this a number of times since getting back and it's always been a hit. They taste great with dipping sauce.

Provided by agoldstone

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h25m

Yield 12

Number Of Ingredients 12

2 ounces dried thin rice noodles
¾ cup ground chicken
¼ cup shrimp - washed, peeled, and cut into small pieces
2 large eggs, beaten
1 carrot, grated
4 wood fungus mushrooms, chopped
2 green onions, chopped
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
24 rice paper wrappers
2 cups vegetable oil for frying

Steps:

  • Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
  • Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.
  • Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
  • Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
  • Heat oil in a work or large skillet over medium heat.
  • Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

Nutrition Facts : Calories 132.1 calories, Carbohydrate 14.4 g, Cholesterol 44.8 mg, Fat 5.2 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 0.9 g, Sodium 225 mg, Sugar 0.6 g

VIETNAMESE SHRIMP AND CRAB CRISPY SPRING ROLLS (CHA GIO)



Vietnamese Shrimp and Crab Crispy Spring Rolls (Cha Gio) image

Stashing for when we are looking beyond classic Maryland-style steamed crabs or wonderful crab cakes - that'll be quite a bit later in summer LOL. Received this recipe in am email from gourmet-recipes-from-around-the-world. The poster, ifourc, notes pork and shrimp cha gio can be made by using 1 pound ground pork and 1/2 pound shrimp. 1-1 1/2 ounces of thin cellophane noodles, chopped into 1/2" pieces and soaked in water until soft, is a common ingredient and can also be added to the mixture.

Provided by Busters friend

Categories     Crab

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 13

2 garlic cloves, minced
2 carrots, small dice
6 green onions, thinly sliced
1/2 head cabbage, thinly sliced
4 -5 shiitake mushrooms, stems removed, diced
1 lb shrimp, shelled and deveined
4 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 lb crabmeat
1 egg, separated
1 (8 inch) package spring roll wrappers

Steps:

  • Blanch cabbage and place into ice bath. Drain and squeeze out excess water. In a large bowl, mix together garlic, carrots, green onions and cabbage.
  • Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.
  • Brush egg yolk on three corners of wrapper. Add 2 tablespoons of filling in center of wrapper, diagonally. Fold the two sides on the diagonal over the filling. Fold the non-egg yolk corner over and tuck snugly under filling and roll up.
  • Deep fry the spring rolls in peanut oil at 350°F for 4-5 minutes or until golden brown. Work in batches. Flip half way through. Remove and place on paper towels to absorb excess oil. Eat with nuoc cham.

Nutrition Facts : Calories 96.7, Fat 1.7, SaturatedFat 0.3, Cholesterol 85.5, Sodium 886.6, Carbohydrate 7.5, Fiber 2, Sugar 2.8, Protein 13

VIETNAMESE SPRING ROLLS (CHA GIO)



Vietnamese Spring Rolls (Cha Gio) image

These tiny spring rolls are deep fried until crisp and brown or, if you prefer, cook them by steaming for 10 minutes. Either method produces delightful hors d'oeuvres.

Provided by Olha7397

Categories     Asian

Time 33m

Yield 144 pieces about

Number Of Ingredients 18

6 dried Chinese mushrooms
1/2 cup cellophane noodle
1 lb ground lean pork
2 garlic cloves, finely chopped
1/4 cup onion, finely chopped
2 small carrots, finely grated
2 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup fish sauce (nuoc mam)
3 tablespoons lemon juice
1 tablespoon sugar
1 garlic clove, finely chopped
2 teaspoons fresh gingerroot, finely chopped
1/2 teaspoon ground coriander
3 tablespoons water
36 rice paper (1 package)
2 cups peanut oil or 2 cups corn oil

Steps:

  • Soak mushrooms and cellophane noodles (in a separate bowl) in warm water for 30 minutes.
  • MAKE DIPPING SAUCE: Combine all ingredients in a bowl, add 3 Tablespoons water and refrigerate. If you like it hot add 4-5 paper-thin rings of fresh habanero or scotch bonnet chili to the sauce.
  • MAKE THE FILLING: Drain mushrooms and noodles thoroughly. Chop mushrooms finely and cut noodles into 1 inch lengths. In a bowl combine with the pork, garlic, onion, carrot, eggs, salt and pepper.
  • Brush rice paper rounds generously with water to soften. Cut in quarters with scissors. Place 1 teaspoon filling on curved end of each quarter. Fold curved edge over fill, fold in sides and continue rolling, sealing the finished roll with more water, if necessary. Repeat until all the filling has been used.
  • Heat oil in wok or large fry pan to 375°F Fry rolls a few at a time until crisp, about 6 to 8 minutes. Drain on paper towel and serve with sauce for dipping.
  • The cooked rolls may be frozen. Re-heat frozen rolls in a 400°F oven for 20 minutes before serving.
  • Welcome to Our World.

Nutrition Facts : Calories 39.2, Fat 3.7, SaturatedFat 0.8, Cholesterol 5.2, Sodium 80.4, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 0.7

Related Topics