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Cha Gio (Vietnamese Fried Spring Rolls)
Ingredients
- FOR THE SPRING ROLLS:
- ▢ 50 g dried mung bean noodles (1 package)
- ▢ 1 pound ground pork (70-80% lean; 450g)
- ▢ 2 medium carrots (grated, about 190g)
- ▢ 1/3 cup rehydrated wood ear mushrooms (finely chopped, 30g)
- ▢ 1/4 cup shallots (finely chopped, 30g)
- ▢ 1 clove garlic (minced)
- ▢ 1 teaspoon ginger (grated)
- ▢ 1 egg white
- ▢ 1 tablespoon fish sauce
- ▢ 1 tablespoon vegetable oil
- ▢ 1/2 teaspoon salt
- ▢ 1/4 teaspoon ground white pepper
- ▢ 3 teaspoons sugar (12g – divided)
- ▢ 1 cup warm water – for soaking rice wrappers (250 ml)
- ▢ 20 dried rice paper wrappers (bánh tráng)
- ▢ canola or vegetable oil (for frying)
- TO SERVE:
- ▢ Fresh green leaf lettuce, cilantro, Thai basil, and mint
- ▢ Nuoc cham dipping sauce (see our Nuoc cham recipe)
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