Vietnamese Crispy Spring Rolls (Cha Gio)

Ingredients

• ½ lb ground pork
• 2 oz rice vermicelli
• 1 medium carrot, julienned
• 2 small shallots, minced
• 16 sheets rice paper wrappers
• 3 tbsp fish sauce
• 2 cups neutral oil for frying

Instructions

1. 1

   Soak rice vermicelli in hot water until tender, about 5 minutes. Drain and cut into 1-inch pieces.

2. 2

   Heat 1 tbsp oil in a skillet over medium-high. Add pork and cook, breaking apart with a spoon, until no pink remains, ~5 minutes.

3. 3

   Stir in shallots and carrot. Cook for 2 minutes until fragrant.

4. 4

   Remove from heat. Mix in vermicelli and 1 tbsp fish sauce. Season with salt and pepper. Let cool 5 minutes.

5. 5

   Dip one rice paper wrapper in warm water for 2 seconds until pliable. Lay flat on a damp towel.

6. 6

   Spoon 2 tbsp filling onto lower third of wrapper. Fold bottom edge up, then fold in sides, and roll tightly.

7. 7

   Repeat with remaining wrappers and filling. Set rolls seam-side down on a plate.

8. 8

   Heat 2 cups oil in a deep pot to 350°F. Fry rolls 4 at a time until deep golden brown, ~3 minutes, turning once.

9. 9

   Transfer rolls to a paper-towel-lined plate. Repeat with remaining batches.

10. 10

    Whisk together 2 tbsp fish sauce, 2 tbsp water, 1 tbsp lime juice, and a pinch of sugar. Serve rolls with dipping sauce.

Tools you’ll need

• 12-inch skillet
• deep pot or wok
• deep-fry thermometer
• damp kitchen towels
• paper towels
• slotted spoon

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