Go Back Email Link
Print

Cha Gio Fried Spring Rolls With Shiso Leaves

Try our delicious cha gio Vietnamese spring rolls with a citrusy twist from shiso leaves, perfectly balancing the savory pork.
Course Appetizer
Cuisine Vietnamese
Keyword Asian, unique
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients

Filling

  • 200 g ground pork
  • 100 g shrimp finely chopped
  • 1 medium carrot grated
  • 1 small jicama grated
  • 50 g black ear fungus soaked and finely chopped
  • 100g rice vermicelli noodles soaked and chopped
  • 2 garlic cloves minced
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • ½ tsp ground white pepper
  • 1 egg lightly beaten

Wrapping

  • Rice papers
  • 10-12 fresh shiso leaves

Dipping Sauce

  • 4 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp sugar
  • ½ cup water
  • 1 garlic clove grated
  • 1 small chili finely chopped
  • 2 tbsp carrots grated

Instructions

Prepare the filling

  • In a large bowl, combine ground pork, chopped shrimp, carrot, jicama, black ear fungus, rice vermicelli noodles, garlic, fish sauce, sugar, and white pepper.
  • Mix well until all ingredients are thoroughly combined.
  • Add the beaten egg to the mixture and mix again to ensure everything is well bound together.

Wrap the cha gio

  • Prepare a large plate of warm water to soften the rice paper wrappers.
  • Dip one rice paper wrapper in the warm water for a few seconds until it becomes pliable. Lay it flat on a clean surface.
  • Place a shiso leaf on the softened rice paper. I like to alternate the double side if you're fortunate enough to have the shiso leaves with two different colours of each side.
  • Add about 1-2 tablespoons of the filling mixture onto the center of the wrapper.
  • Fold the bottom of the wrapper up over the filling, then fold in the sides, and roll tightly to form a compact roll.
  • Repeat the process with the remaining wrappers and filling.

Fry the cha gio

  • Heat oil in a deep frying pan or pot over medium-high heat.
  • Once the oil is hot, carefully add the spring rolls in batches, making sure not to overcrowd the pan.
  • Fry until the spring rolls are golden brown and crispy, about 5-7 minutes per batch.
  • Remove the spring rolls and drain on paper towels to remove excess oil.

Dipping sauce

  • In a small bowl, combine fish sauce, lime juice, sugar, water, garlic, and chili.
  • Stir until the sugar is completely dissolved. Add grated carrot for garnish.