Name: Cha Gio (Spring Rolls)
Cook time: 1 h
Total time: 1 h
Yield: Makes: about 20 fried spring rolls
Cuisine: Vietnamese
Ingredients: ¼ cup (30 g) plus 1 tablespoon dried wood ear mushrooms; 8 raw shrimp or prawns, peeled and deveined; 2½ ounces (75 g) thin glass noodles; 10½ ounces (300 g) ground pork; 20 spring roll wrappers (made from wheat flour); Canola oil, for frying; 2 tablespoons all-purpose flour; ½ teaspoon toasted sesame oil; 1 tablespoon fish sauce; ½ tablespoon freshly ground black pepper; ½ tablespoon granulated sugar; 1 egg yolk; ½ tablespoon salt; 1 yellow onion, finely chopped; ¾ cup (115 g) peeled and finely chopped turnip

Preparation info

Makes: about
20
fried spring rolls

Difficulty
Easy
Ready in
1 hr

Appears in

Slurp

By Dennis Yen

Published 2024

About

I love fried food; there’s something special about the crispiness and the flavors that arise when frying. Cha gio are spring rolls from Vietnam, and just like many Vietnamese dishes, numerous variations exist. This recipe is my mom’s version: she uses ground pork, shrimp, wood ear mushrooms, glass noodles, and turnip for the filling. The spring roll wrappers are made from wheat flour instead of the traditional rice flour. Spring rolls made with rice tend to become chewy after a while, where