There are two different Vietnamese spring rolls that I know, non-fried spring rolls which is called Gui Cuon and fried spring rolls (Cha Gio). I knew only the non-fried version until I visited Nice, France in 2015 and found a small Vietnamese restaurant. I was searching for Asian food in Nice because it was summer and all foods are so expensive and I know that Asian foods in small restaurants are usually a little bit cheaper than local restaurants. I had tried Cha Gio for the first time there and I like to make them at home.
Cha Gio (Vietnamese Fried Spring Rolls)
Makes 12 spring rolls
12 sheets Vietnamese spring roll wrappers
100 gr diced carrot
200 gr ground pork
200 gr boiled rice vermicelli
2 tsp sugar
salt and pepper
2 tbsp sugar
2 tbsp lemon juice
1 ½ tbsp fish sauce
1 tsp rice vinegar
1 garlic, peel and mince
For the filling. Into a mixing bowl, add in all ingredients. Mix them until well combined. Set aside.
For the dipping sauce. Mix all ingredients into a bowl. Set aside.
Prepare a baking tray, fill it with water. Set aside.
Take a sheet of the wrapper, dip into the water until soften.
Take about 1 tbsp of the filling, place it into the middle of the wrapper. Close the sides and roll it carefully. Repeat this process until finished.
Prepare the frying pan over medium-high heat. Add in oil the wait until the oil is hot enough to fry.
Fry the spring rolls until crispy. Do not crowd the pan. Drain the spring rolls into paper towels to remove excess oil. Enjoy them with the dipping sauce.
Recipe by Veronica