Snack · 60 min · vietnamese

Cha Gio

A Vietnamese snack built around round rice paper wrappers and ground pork — on the table in 60 minutes. The macros do the talking: 30g protein, 9g carbs, and 9g fat in every 238-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 20 Round rice paper wrappers
• 1 lb Ground pork
• 8 oz Shrimp
• 1/2 cup Dried wood ear mushrooms
• 2 oz Glass noodles
• 1 cup Taro or jicama
• 2 Eggs
• 3 cloves Garlic
• 2 tbsp Fish sauce
• 1 tbsp Sugar
• 1 tsp Black pepper
• 1 head Butter lettuce
• 1 cup Fresh herbs
• 1 cup Nuoc cham

Steps

1. Soak the wood ears and glass noodles, then chop both fine. Shred the taro and squeeze it dry in a towel; excess moisture is what makes spring rolls burst in the fryer.
2. Mince the shrimp and mix with the pork, mushrooms, noodles, taro, beaten eggs, garlic, fish sauce, sugar, and pepper. The filling should feel moist but hold together when squeezed.
3. Soften one rice paper round in warm water for a few seconds, add 2 tablespoons of filling near the bottom edge, fold the sides in, and roll tight. Seal the edge with a dab of beaten egg.
4. Rest the rolled spring rolls uncovered for 15 minutes. This drying step tightens the wrappers and dramatically reduces bursting.
5. Fry in 350F oil in uncrowded batches for 6 to 8 minutes, turning once, until deep golden and blistered.
6. Drain upright in a colander so oil runs off instead of pooling underneath.
7. Wrap each hot roll in lettuce with herbs and dip in nuoc cham. For maximum shatter, fry a second time for 2 minutes just before serving.

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