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Cha Gio (Vietnamese Spring Rolls)

Cha Gio (Vietnamese Spring Rolls)

If you like Vietnamese food don't miss Cha Gio recipe to prepare Vietnamese spring rolls: a tasty appetizer made with pork, shrimps, ride noodles and mushrooms.

12 December, 2014
Average: 1.8 (5 votes)

serves for


total time

0 HR 30 MIN


1, finely chopped
Chili pepper
1 red, finely chopped
1 clove, finely chopped
1, grated
Bean sprouts
50 g
2 dried shiitake, soaked in warm water for 30 minutes
Rice noodles
50 g, soaked in hot water for 5 minutes
200 g, minced (ground)
Shrimp tails
raw, peeled, chopped
Spring roll wrappers
(20 x 20 cm)
Egg whites
1 beaten
for deep frying
2 sprigs
2 sprigs
Nuoc Cham sauce
120 ml


Mix together the shallots, chilli, garlic, carrot and bean sprouts.

Drain the mushrooms and chop finely.

Drain the noodles, rinse in cold water, drain and chop.

Mix the mushrooms, noodles and pork with the shallot mixture and stir in the shrimps.

Lay the spring roll sheets out and divide the filling between the sheets, placing it in the centre.

Brush the edges with egg white and roll up.

Heat the oil in a deep pan and fry the spring rolls in batches for 2-3 minutes until golden brown and crisp.

Drain on kitchen paper.

Garnish with herbs and serve with Nuoc Cham sauce.

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