Cha gio

Finger-size spring rolls

Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

What makes this dish special is the way it is eaten. The crisp, deep-fried rolls are wrapped with fresh herbs and lettuce leaves, then dipped in sweet/ sour/spicy nuoc cham sauce. Textures and flavours dash about the mouth like excited schoolchildren.


  • 50 g (2 oz) bean thread vermicelli
  • 200 g (7


Soak noodles in boiling water for 3 to 4 minutes, rinse in cold water, drain and cut into roughly 6 cm (2 ½ in) lengths.

In a bowl, combine meats, crab, prawn, fungus, noodles, garlic, shallot, fish sauce and pepper.

Combine warm water with vinegar and sugar in a bowl and soak each rice paper until soft and pliable. Drain on a dry tea-towel and repeat the process.

Take a