Crispy Cha Gio Bowl
Crispy spring rolls meet charred pork in a vibrant Vietnamese bowl—lettuce, herbs, pickled vegetables, and a tangy fish sauce dip. TikTok-easy, restaurant-quality vibes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 425
- Protein
- 22g
Ingredients
- 8 pieces frozen spring rolls (cha gio)
- 6 oz ground pork
- 3 tbsp fish sauce
- 1 whole lime (juiced)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 4 cups romaine lettuce, chopped
- 1 cup, loosely packed fresh herbs (mint, cilantro, basil)
Instructions
- 1
Whisk fish sauce, lime juice, rice vinegar, sugar, and 2 tbsp water in a small bowl until sugar dissolves. Set aside.
- 2
Heat oil in a large skillet over medium-high until shimmering, about 1 minute. Pan-fry spring rolls until golden and crispy, 8–10 minutes total, turning halfway. Transfer to a paper towel.
- 3
In the same skillet, brown ground pork over medium-high, breaking up with a spoon, until no pink remains, about 5 minutes. Season lightly with salt and pepper.
- 4
Divide lettuce and fresh herbs between two bowls. Top each with cooked pork and four crispy spring rolls.
- 5
Pour fish sauce dipping liquid over the bowl or serve alongside. Eat by breaking the rolls into bites and dipping into the sauce.
Tools you’ll need
- large skillet (12-inch)
- small mixing bowl
- whisk
- spoon
- paper towels
- two serving bowls
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