Crispy Cha Gio (Vietnamese Spring Rolls)

Ingredients

• 1 lb ground pork
• ⅓ cup dried wood ear mushrooms, rehydrated and minced
• 20 sheets rice paper wrappers (22 cm / 8.5 in)
• 3 cloves garlic, minced
• 2 tbsp fish sauce
• 3 cups vegetable oil for frying
• 1 lime lime (halved) + sugar, for dipping sauce

Instructions

1. 1

   Soak dried wood ear mushrooms in hot water 15 minutes until soft. Drain, squeeze dry, chop finely.

2. 2

   Mix ground pork, minced mushrooms, garlic, fish sauce, and 0.25 tsp salt in a bowl until combined.

3. 3

   Fill a shallow bowl with warm water. Dip one rice paper wrapper until pliable, ~5 seconds per side.

4. 4

   Place 1.5 tbsp pork mixture in the center of the wrapper. Fold bottom corner up, fold sides in, roll tightly.

5. 5

   Repeat with remaining wrappers and filling until all rolls are complete (makes ~20 rolls).

6. 6

   Heat oil in a deep heavy pot to 350°F (175°C) over medium-high heat, ~10 minutes. Test with a bread cube.

7. 7

   Fry rolls in batches of 5–6 without crowding, 4–5 minutes per batch, until deep golden brown on all sides.

8. 8

   Transfer rolls to a paper towel–lined plate. Rest 2 minutes to crisp.

9. 9

   Whisk 3 tbsp fish sauce, juice of 1 lime, 2 tbsp water, and 1 tbsp sugar. Serve alongside rolls.

Tools you’ll need

• wooden spoon
• mixing bowl
• shallow dipping bowl
• deep heavy pot or Dutch oven
• candy/deep-fry thermometer
• slotted spoon or spider strainer
• paper towels
• whisk

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