Cha Gio (Vietnamese Pork Spring Rolls)

Ingredients

• ½ lb ground pork
• 2 oz rice vermicelli
• 1 medium carrots, julienned
• 1.5 cups cabbage, finely shredded
• 16 sheets rice paper (bánh tráng nướng)
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 2 tbsp sugar
• 1.5 quarts neutral oil for frying

Instructions

1. 1

   Cook vermicelli in boiling salted water until tender, ~3 minutes. Drain, rinse with cold water, and chop coarsely.

2. 2

   Whisk together fish sauce, lime juice, and sugar with 3 tbsp water until sugar dissolves. Set dipping sauce aside.

3. 3

   Heat oil in a heavy-bottomed pot or wok to 350°F (use a thermometer). Oil should shimmer and wisps of smoke will appear.

4. 4

   Brown ground pork in a skillet over medium-high, breaking apart with a spoon, until no pink remains, ~5 minutes.

5. 5

   Mix cooked pork with cooled vermicelli, carrots, and cabbage. Season with 1 tsp salt and 1/4 tsp pepper.

6. 6

   Place a rice paper sheet on a damp towel. Spoon 2 tbsp filling across the lower third of the sheet.

7. 7

   Fold the bottom edge over the filling, then tuck in both sides and roll tightly away from you until sealed.

8. 8

   Repeat with remaining rice papers and filling until all 16 rolls are assembled.

9. 9

   Carefully slide 4 rolls into the oil. Fry without moving until golden brown on all sides, ~5 minutes total.

10. 10

    Remove with a slotted spoon and drain on paper towels. Repeat with remaining rolls.

11. 11

    Serve hot with the fish sauce dipping sauce. Rolls will stay crispy for 10 minutes.

Tools you’ll need

• heavy-bottomed pot or wok
• instant-read thermometer
• 12-inch skillet
• slotted spoon
• damp kitchen towel
• small mixing bowl

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