Crispy Spring Rolls (Cha Gio Re)

Ingredients

• 12 sheets rice paper wrappers (8-inch)
• 2 cups napa cabbage, finely shredded
• 1 medium carrots, cut into thin matchsticks
• ½ cup fresh herbs (mint, cilantro, or dill), chopped
• 3 tbsp fish sauce (or tamari for vegan)
• 1 whole lime
• 2 quarts neutral cooking oil for deep frying

Instructions

1. 1

   Combine cabbage, carrots, and herbs in a bowl. Toss with a pinch of salt and let sit 2 minutes to soften slightly.

2. 2

   Fill a shallow bowl with warm water. Dip one rice paper into water for 5 seconds until pliable, then lay flat on a clean surface.

3. 3

   Spread 2 tbsp of filling near the bottom edge of the wrapper, leaving 1 inch on each side. Fold sides inward, then roll tightly from bottom up.

4. 4

   Repeat with remaining wrappers and filling until you have 12 rolls. They can sit for up to 30 minutes before frying.

5. 5

   Heat oil to 350°F in a deep pot or wok. Working in batches of 3–4, fry rolls until golden brown and crispy, turning once, about 2–3 minutes total.

6. 6

   Mix fish sauce, lime juice, and 2 tbsp water in a small bowl. Serve hot rolls with the dipping sauce and fresh lettuce leaves.

Tools you’ll need

• shallow bowl
• deep pot or wok
• thermometer
• slotted spoon or spider strainer

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