Vietnamese-Inspired Fried Spring Rolls (Cha Gio)
These Vietnamese-inspired fried spring rolls are extra crispy outside and juicy inside, with a savory chicken and pork filling and an easy double-fry method.
Ingredients
- 1 oz. glass noodles
- ⅔ pound chicken breast
- 1 onion finely chopped
- 2 carrots grated
- 3 spring onions thinly sliced
- 2 eggs size L
- 2 tablespoon fish sauce
- 1 tablespoon Japanese soy sauce
- 3 cloves garlic finely chopped
- 2 teaspoons dark brown sugar
- ¼ teaspoon salt
- ½ teaspoon ground black pepper fresh grounded
- ⅔ pound ground pork or ground pork / ground beef mix
- 30 sheets spring roll wrappers 8 square fresh or frozen and thawed
Ingredients you need per step are listed below the step in Italic
Instructions
Prepare the filling
- Place the glass noodles in a large bowl. Cover with hot water and soak for 5 minutes. Drain well and cut into short pieces.1 oz. glass noodles
- Grind the chicken breast in a food processor or blender until finely minced.⅔ pound chicken breast
- Add the vermicelli, onion, carrots, and spring onions to a large bowl.1 onion, 2 carrots, 3 spring onions
- In a second bowl, whisk the eggs, fish sauce, soy sauce, garlic, brown sugar, salt and pepper.2 eggs, 2 tablespoon fish sauce, 1 tablespoon Japanese soy sauce, 3 cloves garlic, 2 teaspoons dark brown sugar, ¼ teaspoon salt, ½ teaspoon ground black pepper
- Add the chicken and ground pork to the egg mixture and mix well.⅔ pound ground pork
- Add the vegetable and vermicelli mixture and stir until just combined.
Roll the lumpia
- Place one wrapper on a clean surface with a point facing you.30 sheets spring roll wrappers
- Put about 1½ tablespoons filling about 1 inch / 2 cm from the bottom edge.
- Fold the bottom point over the filling and roll once.
- Fold the left and right sides inward.
- Roll up tightly into a cylinder. Brush the top edge with water and seal.
- Repeat with the remaining wrappers and filling.
Fry your lumpia
- Heat the oil to 350 ℉
- Fry the spring rolls in batches for 2 minutes. Remove and let rest for 5 minutes.
- Fry again for 2 more minutes until golden brown and crisp.
- Drain briefly and serve hot.
NOTES
1. Cut the vermicelli small: Long noodles make the filling harder to mix, roll, and eat.
2. Keep the wrappers covered: They dry out fast, so use a damp towel while rolling.
3. Do not overfill: Too much filling makes rolling harder and can cause the spring rolls to open during frying.
4. Roll tightly: A tight roll gives a better shape and a crispier result.
5. Seal well with water: Especially the final edge. That keeps them closed in the oil.
6. The double-fry matters: The first fry cooks the rolls. The short rest helps the filling heat through. The second fry makes them crisp and golden.
7. Freezer-friendly
- Freeze for up to 3 months. Fry from frozen and add about 1 extra minute to the first fry.
Nutrition
Calories: 107kcal | Carbohydrates: 12g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 298mg | Fiber: 1g | Sugar: 1g | Vitamin A: 856IU | Vitamin C: 1mg | Iron: 1mg
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