Spring Rolls


Spring Rolls / Cha gio

These crispy, delicious treats make a great start to any meal.


Makes about 25 spring rolls
– 3½ oz. (one-half package)
– cellophane or rice noodles
– 1 egg
– 1 lb. ground pork
– 3 carrots, peeled and shredded
– 1 small onion, chopped
– 1½  tsp. fish sauce
– ½ tsp. pepper
– ¼ cup chopped scallions
– 1 1-lb. package lumpia, thawed
– (about 25 wrappers)*
– ½ c. vegetable oil


Step 1:
Soak noodles in hot water according to package directions. When soft, drain and cut into 2-inch lengths with a sharp knife or scissors.

Step 2:
In a large bowl, beat egg well. Add noodles, pork, carrots, onion, fish sauce, pepper, and scallions. Mix well. Place one wrapper on a flat surface.

Step 3:
Cover remaining wrappers with a slightly damp kitchen towel so they don’t dry out. 

Step 4:
In a large skillet or wok, heat oil over medium heat for 1 minute.

Step 5:
Carefully place 3 rolls into oil and fry slowly about 10 minutes, or until golden brown. Turn and fry other side 10 minutes.

Step 6:
Keep fried rolls warm in a 200ºF oven as you fry remaining rolls. Serve hot with individual bowls of
nuoc cham (VietNamese) for dipping or Chili sauce. Cut each spring roll into 4 pieces, or wrap spring roll plus a few sprigs of fresh mint and coriander in a lettuce leaf, dip, and eat.

Food: Spring Rolls

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